Pizza alla Melanzana (Eggplant Pizza)
Pizza alla Melanzana is a classic Italian pizza that enchants with the special taste of roasted eggplant. In Italian cuisine, eggplant is one of the most frequently used vegetables, which is often baked or grilled and added to pizzas and pasta dishes. The soft texture and slightly smoky flavor of roasted eggplant perfectly harmonize with tomato sauce and cheeses. If you like Mediterranean flavors and lighter, vegetable pizzas, you should definitely try this recipe! A glass of light red wine or a fresh basil salad can be the perfect accompaniment to this dish.
Ingredients for this recipe
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Preparation Steps
1
Measure out the ingredients: flour, yeast, salt, and water. Dissolve the yeast in lukewarm water and let it rest for 5 minutes.
2
In a large bowl, combine the flour and salt, then add the olive oil and the proofed yeast. Knead the dough until smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
4
Preheat the oven to 430°F (220°C). On a lightly floured surface, roll out the pizza dough to about 1/4 inch (0.5 cm) thickness.
5
Peel and mince the garlic. Wash the eggplant, slice it thinly, and lightly salt it. Let it stand for 10 minutes, then pat dry with paper towels.
6
In a skillet, heat a little olive oil and sauté the eggplant slices on both sides until golden brown.
7
Spread the tomato sauce evenly over the pizza dough, then sprinkle with oregano and freshly ground black pepper.
8
Arrange the fried eggplant slices on top, then sprinkle with grated mozzarella and Parmesan cheese.
9
Place the pizza on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
10
Remove from the oven, sprinkle with fresh basil. Slice and serve immediately.
