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Eggplant and Feta Pizza
Makes 2 pizzas
375ml warm water
60ml olive oil
1 tsp sugar
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
1 ½ 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
5 minutes.
4. In a frypan, heat the oil and sauté
the onion, garlic and eggplant.
5. In a bowl, mix together the
babaganoush, basil, garlic and
lemon juice. Evenly disperse over
the pizza base and then top with
eggplant mixture, feta, parmesan and
mozzarella. Bake for 20 minutes and
serve with crunchy rocket lettuce.