Burrata Eggplant Pizza
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
25 mins
-
Additional Time
3 hrs
-
Servings
6
-
Calories
431 kcal
-
Cuisine
Greek, International
Burrata Eggplant Pizza
Description
The dough incorporates both 00 and all-purpose flour mixed with sea salt and activated with dry yeast, olive oil, and lukewarm water. After initial mixing and resting, the dough is kneaded, portioned, and allowed to rise and ferment either at room temperature or refrigerated for enhanced flavor and texture.
The tomato salad topping is prepared by marinating diced tomatoes with olive oil, basil, oregano, chili flakes, garlic, salt, and pepper, allowing the flavors to meld before adding to the pizza after baking. Eggplant is cut into dice and cooked with tomato paste, sugar, white wine, and olive oil, resulting in a tender, savory topping.
Shredded fresh mozzarella is applied prior to baking, and after baking, room-temperature burrata cheese is added. Fresh basil, oregano, sea salt, freshly ground black pepper, extra olive oil, and red chili flakes finish the pizza.
This recipe yields two pizzas serving a total of six, with options for refrigerating the dough before shaping, and recommendations for using pizza peels or lightly oiled pans when transferring to baking stones. The tomato topping should always be brought to room temperature before final assembly.
Ingredients
This recipe makes two pizzas
For the dough
- 1 cup 00 flour plus 1 tablespoon. 153 grams
- 1 cup all-purpose flour plus 1 tablespoon. 153 grams
- 1 teaspoon salt sea salt
- ¾ teaspoon active dry yeast
- 1 teaspoon extra virgin olive oil
- 1 cup water plus two teaspoons in case you need it, lukewarm
For the tomato salad topping
- 2 tomato diced
- ½ red onion diced, large
- 3 garlic minced, cloves
- 2 tablespoons extra virgin olive oil
For the eggplant pizza topping
- 2 eggplant cut into 3/4-inch dice, medium
- 2 tablespoons tomato paste
- ¼ teaspoon sugar
- ¼ cup white wine dry
- ⅓ cup extra virgin olive oil
For the cheese topping
- 1 cup fresh mozzarella cheese shredded, whole milk
- 2 balls burrata cheese at room temperature
You also need
- basil fresh leaves
- oregano dried
- salt sea salt
- black pepper freshly ground
- extra virgin olive oil
- red chili pepper flakes
Instructions
Make the dough
- In a small mixing bowl, stir together 1 cup of lukewarm tap water, ¾ teaspoon of active dry yeast, and olive oil.In another bigger bowl mix the two flours with the sea salt.Pour the yeast mixture into the flour. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead the rested dough for 3 minutes. Next, cut into two equal pieces and shape each into a ball. Place pieces on a floured surface, cover with a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or 8 to 24 hours in the refrigerator.Please check recipe notes.
Prepare the tomato salad topping
- In a bowl, mix the diced tomatoes, extra virgin olive oil, basil, oregano, chili flakes, grated garlic, and a pinch of salt and pepper. Let tomatoes marinate in the fridge. Important! Remove 30 minutes before the pizza is baked to allow the salad to reach room temperature for serving.
Prepare the eggplant topping
- Place a large skillet on medium heat. Add one tablespoon of olive oil. Add the other half of the diced onion, season with a pinch of sea salt, and saute for 2 minutes, until it becomes fragrant and transparent.
- Add the eggplant, season with a pinch of sea salt, and saute with the onion on medium heat for about 15 minutes, or until nicely brown.
- Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the white wine and ¼ teaspoon sugar. Season with a generous pinch of sea salt, a teaspoon of oregano, and a pinch of red chili pepper flakes, and cook for 5 minutes to get a deep-flavored sauce. Check the seasoning and adjust to taste. Set eggplant sauce aside.
Prepare the oven
- Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F / 260° C. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
Assemble the pizza
- Stretch and push the pizza dough out (or use a roller) until it is pretty thin (about a 12-14 inch circle). Please check recipe notes.
- Top with shredded mozzarella.
- Add a layer of eggplant and more shredded mozzarella.
- Slide the pizza into the preheated oven and bake for 10 minutes. Then pull the pizza out, add the burrata balls and bake for another 3-5 minutes or until the crust is golden and the cheese has melted. Remove pizza and top with the diced tomato mixture and fresh basil. Sprinkle a generous pinch of red chili pepper flakes. Serve immediately. Enjoy!
Notes
- If using refrigerated dough, allow it to rest at room temperature for 30 to 45 minutes before shaping.
- For easier transfer, place dough on a floured pizza peel or floured sheet pan lightly oiled before moving to the pizza stone.
- Tomato salad topping can be prepared a day ahead but must be served at room temperature on the pizza, never cold from the fridge.
- Substitute store-bought pizza dough, naan, or pita bread if desired for convenience.
- The recipe yields two pizzas and serves six, with three slices per person as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 15mg | 5% |
| Sodium | 555mg | 23% |
| Potassium | 601mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
