- active dry yeast - 1 teaspoon (ingredients for the base :)
- flour - 4 Cups
- salt - 1 teaspoon
- olive oil - 1/3 cup
- Eggplant - 1 Piece (ingredients for pizza :)
- salt - 2 Pinches (to taste)
- tomatoes - 1 cup
- garlic - 2 teeth
- mozzarella - 220 grams
- grated Parmesan - 1/2 cup
- olive oil - 1/3 cup
- black pepper - 2 Pinches (to taste)
Add flour and salt to the mixer. Pour warm water into a small bowl. Mix with yeast. Mix the flour with olive oil. Then pour the yeast. Thoroughly knead until such a beautiful state. Leave the dough for at least 2 hours "to rise." Cut eggplants into slices. The recipe uses "grape" tomatoes (you can get by with ordinary ones). We cut them in half. Finely crumble the garlic. Mix garlic with tomatoes. Cut the eggplant into several pieces. Lay the eggplants on a large baking sheet. Pour olive oil and pepper. Bake for about 3 minutes. Add the tomatoes with garlic. Return the pan to the oven for another 3 minutes. Cut the mozzarella into thin slices. Pour the baking sheet with olive oil. On it, stretch the dough in a thin layer. Top with olive oil. Lay the slices of cheese over the entire surface. Put the vegetables over the cheese and sprinkle with grated parmesan cheese. Bake for 15-20 minutes.
Servings: 8