Friday, April 21, 2006

Aubergine thin crust pizza

When the moon hits your eye like a big pizza pie, that's amore

This is a thin and crispy dough. It’s my favourite dough because it lets me eat more pizza as I don’t feel full after the first piece.
Making the dough is neither difficult nor time consuming. And it’s a shame to just make a little quantity that is only enough for one pizza. Best to make enough for several pizzas and refrigerate them and play with all the different toppings. The quantity in this recipe is enough for 5-6 thin pizzas.

Haloumi is a delicious cheese made in Cyprus. It is made from goat's and sheep's milk. It tastes heavenly when grilled and it is resistant to melting. But if you can’t find haloumi, that’s still okay, as you can go back to basics and use mozzarella instead.

For the dough

  • 1000 gr bread flour
  • 2 tsp salt
  • 14 gr dried yeast
  • 1 tbsp sugar
  • 2 ¼ cup warm water

Combine water, yeast and sugar in a small bowl. Let it rest for a couple of minutes. Combine flour and salt in a large bowl and add the water in the centre of the bowl , pouring slowly and steadily. Stir with a fork. In a few minutes the dough is going to become too thick and we are going to need our hands to do this.
Remove to a floured surface. Now it’s time for the fun part: kneading. Knead for about 10 minutes, until the dough is smooth and you can stretch it with your hands.

Cover the dough with a towel and let it rest in a warm place for half an hour. Now it’s time to start the oven because it should be really hot. Preheat it to 250 C / 500 F.

Later, cut dough it into six pieces and just use one. Put the rest in the fridge after you have covered them with cling film.

Using a rolling pin, roll the dough out into a thin circle -about 0.5 cm thick. Pour a few drops of olive oil over the dough and bake for 5 minutes. Then, top with the sauce and bake for about 10-15 minutes, until it is crispy.

Aubergine topping for one pizza

  • 2 tbsps olive oil
  • A big aubergine in strips but unpeeled
  • 1 chopped onion
  • 1 red or orange or yellow bell pepper in strips
  • 250 gr. Tomatoes grated
  • 1 cup sliced haloumi cheese
  • 3 tablespoons grated parmesan
  • ¾ tsp marjoram
  • 1 cup vegetable stock
  • Salt- pepper to taste
  • Some chopped mint leaves

Pour oil into a big skillet and heat it. Add the aubergine, pepper and onion and sauté. Add the vegetable stock and let it cook so that aubergines are really tender. When there is no water left in the skillet and the vegetables are ready, add tomato and marjoram and cook until the sauce thickens.
Finally spoon the sauce over the pizza dough, add the cheeses (haloumi first) and bake (see instructions above).

Serve with chopped mint leaves.

My pizza soundtrack

-Malavida / Mano Negra
-Once upon a time in america (cockeys song)/Ennio Morricone
-Sun hits the sky - Supergrass
-That's all right mama - Elvis

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