Eggplant and Feta Pizza | 5. In a bowl, mix together the |
Makes 2 pizzas | babaganoush, basil, garlic and |
lemon juice. Evenly disperse over | |
375ml warm water | the pizza base and then top with |
eggplant mixture, feta, parmesan and | |
60ml olive oil | mozzarella. Bake for 20 minutes and |
1 tsp sugar | serve with crunchy rocket lettuce. |
1 tsp salt |
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600g bread flour |
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2 tsp yeast |
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1 tbsp olive oil |
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½ brown onion, sliced |
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2 cloves garlic, peeled, minced |
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200g eggplant, sliced |
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½ cup baba ganoush |
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½ cup basil leaves |
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3 cloves garlic, minced |
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1 tbsp lemon juice |
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100gm feta, crumbled |
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50gm parmesan, grated |
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100gm mozzarella, grated |
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1 cup rocket lettuce, to serve |
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1.Place water, olive oil, sugar, salt, flour and yeast into Food Processor bowl with dough blade, lock the lid into place, select the ‘LOW’ speed setting and process for 1 minute. Shape into a ball and place in a large clean glass bowl. Brush with a little water and cover with damp tea towel. Place in a warm, draught free place to prove for
1½ hours or until doubled in size.
2.Preheat a fan forced oven to 180°C and place dough ball back into Food Processor bowl, lock the lid into place, select the ‘LOW’ speed setting and knead for a further 1 minute using the dough blade.
3.Roll dough ball out onto a floured surface and cut into 2 dough balls. Roll each dough ball out to form a round pizza base, allow to stand for
5minutes.
4.In a frypan, heat the oil and sauté the onion, garlic and eggplant.
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