Baking

Eggplant, tomato and basil pizza

Fill your kitchen with the heady aroma and taste of Italy with this healthy and colourful eggplant, tomato and basil pizza made with your own thin and crispy pizza base. Just like mama used to make!
EGGPLANT, TOMATO AND BASIL PIZZA
4
40M

Ingredients

Basic pizza dough

Method

Eggplant, tomato and basil pizza

1.Make pizza dough.
2.Meanwhile, heat oil in large frying pan; cook eggplant, in batches, until browned lightly and tender. Drain on absorbent paper.
3.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
4.Divide dough in half; roll each half on floured surface into a 30cm (12-inch) round. Place on trays.
5.Spread pizza bases with sauce; top with cheese, eggplant and tomatoes. Season.
6.Bake pizzas about 15 minutes or until bases are browned and crisp. Serve sprinkled with basil, drizzle with vinegar.

Basic pizza dough

7.Combine the water, sugar and yeast in small jug; stand in a warm place about 10 minutes or until mixture is frothy.
8.Combine yeast mixture with flour and salt in a large bowl, using hand to mix well. Turn dough onto a lightly floured surface; knead about 10 minutes or until smooth and elastic.
9.Place dough in large, oiled bowl; stand in warm place, covered, about 1 hour or until dough doubles in size.
10.Roll out dough on a lightly floured surface ready for topping.

If you don’t have time to make your own pizza dough, use Lebanese flat bread for a delicious, crispy pizza base.

Note

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