Pizza with Eggplant and Zucchini

Ingredients

• 21 g yeast (0.5 cube)
• 1 pinch sugar
• 450 g flour
• 4 tbsp olive oil
• 1 tsp salt
• oil (for the trays)
• 0.5 eggplant
• Salt
• 1 Zucchini
• 1 red bell pepper
• 150 g cherry tomatoes
• 400 g diced canned tomatoes
• pepper (ground)
• 1 tsp dried basil
• 250 g mozzarella
• 2 tbsp olive oil
• 1 handful Arugula

Instructions

1. 1.

   Crush the yeast into a bowl, stir in sugar and 200 ml lukewarm water until smooth. Add flour, olive oil and salt; knead into a supple dough. Cover and let rise in a warm place for about an hour.

2. 2.

   Preheat the oven to 220°C with both fan and top heating, along with baking trays. Shape the dough into four balls, roll each into a flat disc of about 22 cm diameter on lightly floured surface.

3. 3.

   Wash, trim and slice the eggplant thinly. Salt it and let sit in water for about 10 minutes, then pat dry. Wash, trim and slice the zucchini similarly. Halve the bell pepper, remove seeds and white membranes, then dice. Cut the cherry tomatoes in half. Season the canned tomatoes with salt, pepper and oregano; spread them over the dough bases. Slice mozzarella and top the pizzas. Distribute the vegetables, drizzle olive oil, and slide the pies onto hot trays brushed with olive oil. Bake for 10–15 minutes. Toss arugula in a dry spin, roughly chop, and sprinkle over the finished pizza.

4. 4.