Pizza with Eggplant

Ingredients

• 0.5 cube fresh yeast
• 1 tsp raw cane sugar
• 400 g spelt flour type 1050 (+ 1 tbsp for working)
• 6 tbsp Olive oil
• 1 tsp salt
• 2 Eggplants
• Pepper
• 400 g passata (canned tomatoes)
• 2 tbsp basil (fresh chopped)
• 150 g mozzarella
• 300 g feta
• coarse Sea salt
• 1 handful basil

Instructions

1. 1.

   Crush the yeast into a bowl, stir in sugar and about 175 ml lukewarm water until smooth. Add flour, 4 tbsp olive oil and salt, knead into a supple dough. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Wash, trim and slice the eggplants crosswise. In a hot grill pan, fry both sides in 1 tbsp oil for 2–3 minutes each. Remove, season with salt and pepper, and let cool.

3. 3.

   Divide the dough into four balls, roll out into round discs about 24 cm in diameter on lightly floured surface, place on parchment paper. Mix the passata with salt, pepper and basil, taste, then spread over the bases leaving a narrow rim. Sprinkle mozzarella and top with eggplant slices. Dice feta and scatter on top.

4. 4.

   Bake the pizza with eggplant in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes until golden brown.

5. 5.

   Before serving drizzle with remaining olive oil, season with coarse sea salt and fresh pepper, garnish with basil leaves and serve.