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

 

600g bread flour

 

2 tsp yeast

 

1 tbsp olive oil

 

½ brown onion, sliced

 

2 cloves garlic, peeled, minced

 

200g eggplant, sliced

 

½ cup baba ganoush

 

½ cup basil leaves

 

3 cloves garlic, minced

 

1 tbsp lemon juice

 

100gm feta, crumbled

 

50gm parmesan, grated

 

100gm mozzarella, grated

 

1 cup rocket lettuce, to serve

 

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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Kambrook KFP600 manual Eggplant and Feta Pizza, Makes 2 pizzas

KFP600 specifications

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