Most of you know I have had eggplants growing out of my ears this year. Well not exactly but we have been picking huge crops from our veggie patch this year. By far this pizza is just moorish and we seem to keep making it.
People keep suggesting things to do with the eggplants, honestly I think I have tried them all, pickles, chutneys, smoking them on the bbq, grilled in oil, Baba ghanoush and curries, stir-fries and well just simply fried too. I have hit my eggplant quota for early 2014.
I am sure I will continue to grow them and plant more out for next season if the plants I have now don’t die on me. I have been told eggplants can last for two years in the ground and produce fruit the whole time. I am yet to see this happen and I am hoping that winter puts these plants into hibernation so i can have a break from them for a while.
When it comes to pizza I love crispy pizza, not soggy, not thick bases and also toppings should be kept to a minimum, not an inch thick on top of the base. Simple is good, being able to enjoy each mouthful and what flavours are on top. I can remember when we were kids making pizzas and how I think how much I have learnt about cooking since then. We use to make ultra thick bases and pile as many toppings and at least a cup of cheese on top of that again – scary thoughts. At the time I thought they were good, since then I have learnt about complementing flavours and not mashing the ingredients all up.
How do you like your pizza?
- 1 lge eggplant
- Olive oil
- 2 cups flour
- 1 tsp dry yeast
- ½ tsp salt
- 2 tsp sugar
- 2 tbsp olive oil
- ¾ cup water
- 4 tbsp basil pesto
- 200gm cherry tomatoes cut in half
- 200gm goat’s feta
- Parmesan cheese, grated
- ¼ cup toasted pinenuts
- ½ red onion, finely sliced
- Preheat your oven to 220’c and line a tray with baking paper.
- Cut the eggplant into 1cm thick circles and lay flat on to the baking tray and drizzle with olive oil and season with salt and pepper. Bake in the oven for 30minutes or until browned. Put to the side and continue to do the remaining eggplant.
- In the meantime to make the pizza bases place the flour, yeast, salt, sugar, olive oil in to a medium sized mixing bowl. Add half the water and combine, adding more sparingly until the mixture comes together. Allow the mixture to rest for 30 minutes.
- Divide the dough into two, on a floured board place one of the portions and roll out with a rolling pin until the dough is about ½ cm thick. Place on to a pizza tray and top with pesto, eggplant, cherry tomatoes, feta and parmesan. Bake for 20min or until the base is golden.
- Top with pinenuts and thinly sliced red onion. Cut and serve immediately.
BASIL PESTO RECIPE HERE