We cook pizza with aubergines Eggplant - a magic vegetable! He surprisingly well "feels" himself, even in the filling for pizza. The topping turns out to be full, juicy and "meaty". In part, the Bakalajans resemble mushrooms in pizza. Before cooking eggplant can be salted and left for 10-15 minutes, then rinse and drain. If you have the confidence that the vegetable is not bitter, then this step can be skipped. Parsley is better not to cut, but to break with your hands, removing the stems.
Ingredients:- Flour, wheat 350 g
- Water 240 ml
- Yeast, dry 7 g
- Olive oil 50 ml
- Salt 1 pinch
- Sugar 3 g
- Sugar 2 tsp.
- Olive oil 2 tbsp. l.
- Paprika sweet ground 2 tsp.
- Salt 7 g
- Garlic 1 clove
- Fresh dill 50 g
- Basil green fresh 20 g
- Tomatoes 300 g
- Onions 1 pc.
- Eggplant 170 g
- Tomatoes 1 pc.
- Mozzarella cheese 50g
- Parmesan cheese 30 g
- Parsley fresh 10 g
- Mixture of Italian herbs 2 g
- Olive oil 15 ml
- Step 1 Prepare the necessary products: 200 g of a pre-prepared test, 2 tbsp. l. onion-tomato sauce, eggplant, tomato, parsley, mozzarella, parmesan, olive oil, herbs.
- Step 2 With Bakalazhanov cut the skin, cut the flesh into small cubes. Fry in 1 incomplete st.l. olive oil to a slight blush. Put on a plate to cool.
- Step 3 Spread the dough on a greased, oiled and flour-dyed uniform, apply the sauce, smooth and lay the eggplant slices.
- Step 4 Top with tomato slices.
- Step 5 Put the grated mozzarella and parmesan. Sprinkle with Italian herbs.
- Step 6 Bake in a well-heated oven for 10-15 minutes at 250 ° C. Before serving, sprinkle with crushed fresh parsley.