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Vegetarian Recipes - Pizza with Eggplant and Tomatoes Recipe

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    Source: www.foodrecipeonline.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB2, B3, B9, B12
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 12-inch/

    2. 1 quantity Pizza Dough (refer recipe)

    3. 5 oz/150 g canned tomatoes

    4. 2 tbsp extra-virgin olive oil

    5. 1/2 tsp dried oregano

    6. salt and freshly ground black pepper to taste

    7. 1 small eggplant/aubergine, thinly sliced

    8. 1/3 cup/50 g allpurpose/plain flour

    9. 1 cup/250 ml olive oil, for frying

    10. 1 cup/125 g freshly grated Ricotta Salata cheese

    Instructions Jump to Ingredients ↑

    1. Method :

    2. Prepare the pizza dough and set aside to rise.

    3. Preheat the oven to 425°F/220°C/gas 7. Oil a 12-ineh (30-cm) pizza pan.

    4. When the rising time has elapsed, knead the dough for 1 minute, then use your fingertips to press it into the pan.

    5. Mix the tomatoes, oil, oregano, and salt and pepper in a small bowl. Spread the mixture over the dough.

    6. Bake for 20 minutes, or until lightly browned.

    7. Meanwhile, dredge the eggplant in the flour. Heat the oil in a large frying pan to very hot. Fry the eggplant for 5-7 minutes, or until tender. Drain well on paper towels.

    8. Remove the pizza from the oven and sprinkle with the Ricotta Salata. Cover with the eggplant and serve hot.

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