Aubergine Pizza

4 standard portions

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Ingredients

• 1 tbsp Olive oil (for the aubergine)
• 200 g Plain flour (plus extra to roll out)
• 4 g Fast action yeast
• 1 pinch Fine sea salt
• 0.5 tsp Sugar
• 1 tbsp Olive oil (for the dough)
• 110 ml Water
• 6 tablespoons Pizza sauce
• 2 Baby aubergines (eggplant)
• 100 g Mozzarella
• 30 g Soft goats cheese
• 3 tablespoons Pesto
• Rocket (arugula) (optional)
• Balsamic glaze (optional)

Method

1. Put your pizza stone in the oven and preheat to 220°C/200°C(fan)/425°F/Gas 7.
2. Heat 1 tbsp Olive oil in a griddle and add slices of 2 Baby aubergines (eggplant) and cook for 60-90 seconds each side on low.
3. Mix 200 g Plain flour, 4 g Fast action yeast, 1 pinch Sea salt and 0.5 tsp Sugar together in a large mixing bowl.
4. Make a well in the middle of the flour mixture and add 1 tbsp Olive oil and 110 ml Water to bring together as a dough. Put it onto a floured surface and using your fingers, spread the dough out. Try not to use a rolling pin to roll the dough out. Pick the dough up hand stretch it to 30cm diameter. Put on a floured pizza peel.
5. Spread 6 tbsp Pizza sauce on the pizza dough and then top with the aubergine, 100 g Mozzarella, 30 g Soft goats cheese and 3 tbsp Pesto.
6. Carefully slide the pizza off the peel and onto the heated pizza stone. Quickly put back into the oven (so it doesn’t lose too much heat) and cook for 25 minutes.
7. Top with Rocket (arugula) and Balsamic glaze (both optional).