Aubergine Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
27 mins
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Total Time
37 mins
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Servings
4 servings
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Calories
351 kcal
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Course
Main Course
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Cuisine
Italian
Aubergine Pizza
Description
This Aubergine Pizza recipe starts with a homemade yeast dough formed from flour, yeast, salt, sugar, olive oil, and water, hand-stretched to a roughly 30cm diameter without rolling. Thin slices of baby eggplant are griddled briefly in olive oil to soften and char them slightly, bringing out a mellow flavor. The base is covered in a layer of pizza sauce, then topped with the aubergine slices, shredded mozzarella, soft goat cheese, and spoonfuls of pesto. Baking on a preheated pizza stone at a high temperature yields a crisp crust with bubbling cheese.
The flavor balance comes from the creamy cheeses, the savory, slightly smoky aubergine, the herbaceous pesto, and the tangy tomato sauce. Once baked, optional fresh arugula adds a peppery fresh note, while a drizzle of balsamic glaze imparts sweet acidity and depth.
This pizza offers a vegetarian option combining roasted vegetables and bold, tender cheeses on a chewy thin crust. It requires moderate preparation but results in a richly textured and flavorful pizza experience.
Ingredients
- 1 tablespoon olive oil for the aubergine
- 200 g plain flour plus extra to roll out
- 4 g Fast action yeast
- 1 pinch salt sea salt
- 0.5 teaspoon sugar
- 1 tablespoon olive oil for the dough
- 110 ml water
- 6 tablespoon pizza sauce
- 2 baby eggplant
- 100 g mozzarella cheese
- 30 g goat cheese soft
- 3 tablespoon pesto
- arugula optional, aka rocket
- balsamic glaze optional
Instructions
- Put your pizza stone in the oven and preheat to 220°C/200°C(fan)/425°F/Gas 7.
- Heat 1 tablespoon Olive oil in a griddle and add slices of 2 Baby aubergines (eggplant) and cook for 60-90 seconds each side on low.
- Mix 200 g Plain flour, 4 g Fast action yeast, 1 pinch Sea salt and 0.5 teaspoon Sugar together in a large mixing bowl.
- Make a well in the middle of the flour mixture and add 1 tablespoon 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.
- Spread 6 tablespoon Pizza sauce on the pizza dough and then top with the aubergine, 100 g Mozzarella, 30 g Soft goats cheese and 3 tablespoon Pesto.
- 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.
- Top with Rocket (arugula) and Balsamic glaze(both optional).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 0.25pizza | |
| Calories | 351kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 422mg | 18% |
| Potassium | 415mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 175mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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