Pizza del Contadino
Pizza del Contadino is a classic Italian rustic-style pizza, originally made by farmers in the countryside with seasonal vegetables. Grilled eggplant, zucchini, and bell peppers add a sweet, smoky flavor to the pizza, perfectly complemented by the crispy crust and melted mozzarella. On an autumn evening, when the air is cool and the warmth of the fireplace permeates the kitchen, a slice of Pizza del Contadino is the best choice. The secret lies in proper roasting: if you caramelize the vegetables beforehand, you will get an even richer flavor!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it stand for 5-10 minutes, or until the yeast becomes foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and olive oil. Knead the dough until it becomes elastic and smooth. If it's too sticky, add a little more flour, a tablespoon at a time.
3
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
While the dough is rising, slice the eggplant, zucchini, bell pepper, and red onion. In a skillet, heat a little olive oil over medium heat. Sauté the vegetables for 5-7 minutes, or until they are slightly caramelized.
5
Preheat the oven to 430°F (220°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness and place it on a baking sheet lined with parchment paper.
6
Spread the tomato sauce evenly over the dough, then sprinkle with oregano and fresh basil. Distribute the mozzarella and sautéed vegetables evenly over the sauce.
7
Bake the pizza in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown, and the crust is crisp.
8
Remove from the oven, let it cool for a few minutes, then serve garnished with fresh basil leaves.
