Eggplant pizza 

Pizza with eggplant is a great idea to prepare a tasty dinner if you have guests, even if they do not eat meat. In fact it is a vegetarian dish, but very tasty, which is difficult not to love. Prepare the pizza with white eggplant, with lots of stringy mozzarella, or in the red version, with eggplant parmigiana, parmesan flakes and a few basil leaves. Enjoy it hot, or cut it into squares and serve it as an appetizer or instead of bread to accompany your meat dishes. Preparing pizza with eggplant at home is very simple. Start by making a good pizza margherita in a pan, then season to taste. Choose mushroom aubergines, add vegetables to taste, fresh cherry tomatoes, or why not, anchovy fillets. Have we convinced you? Here's how to make a tasty pizza with eggplant.

Ingredients

FLOUR  250 g

MARINA  250 g

WATER 400 ml

SALT 1 tsp

SUGAR 2 teaspoons

DRY BREWER'S YEAST 1 sachet

EXTRA VIRGIN OLIVE OIL

MUSHROOM AUBERGINES 1

MOZZARELLA 200 g

OREGANO

Preparation

In the bowl of a planetary mixer, sift the flour, along with the dry yeast and sugar. Pour the water flush and start operating the hook at minimum speed. Once the dough has blended, add salt, then increase the speed. When the dough comes off the edges of the bowl, seal it with plastic wrap and let it rise in a warm place. You can only turn on the oven for a few moments, or simply leave the service light on. Leave to rest for at least 2 hours. Meanwhile, prepare the dressing. Wash the aubergines well and cut them into cubes or thin slices, so that they are about the same size. In a baking tray covered with baking paper, arrange the aubergines together with plenty of olive oil, salt and pepper. Bake for about 15 minutes at 180°C, until soft. When the dough has doubled its volume, roll it out on a baking sheet, greased with olive oil with your hands and help yourself with your fingertips to obtain a rectangular shape. Let the pizza rise another 30 minutes. Distribute the baked aubergines and diced mozzarella. Add a little oil, then bake in ventilated mode at 200 °C  in the lower shelf of the oven, for about 15 minutes. Remove from the oven and scented with oregano.

Preservation

You can store the pizza with eggplant for a couple of days, even at room temperature, but in a tightly closed container, so that it does not dry out too much. Then, heat it again in the oven for a few minutes to make it crispy again. Avoid the microwave, if you want to avoid the soggy effect of the dough.