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Eggplant & haloumi pizza
Eggplant & haloumi pizza
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Prep Time:
115 minutes
Cook Time:
30 minutes
Total Time:
145 minutes
Indulge in homemade pizzas loaded with your favorite toppings!
Ingredients:
  • Olive oil, for greasing
  • Plain flour, for dusting
  • 450g (3 cups) plain flour
  • 2 tsp (7g/1 sachet) dried yeast
  • 3.60 gm salt
  • 310mls (1 1/4 cups) lukewarm water
  • 1 400g can Italian diced tomatoes
  • 1 garlic clove, crushed
  • 2.25 gm sugar
  • Salt & ground black pepper, to taste
  • 1 small red onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 160g eggplant, thinly sliced
  • 200g haloumi, drained and thinly sliced
  • 16 stuffed green olives
  • 20.00 ml dried oregano
Instructions:
  • Prepare the pizza trays: Brush two 27.5cm round pizza trays with olive oil and sprinkle with flour to lightly grease, ensuring a crispy base. Gather and measure all your ingredients. In a large bowl, mix plain flour, yeast, and salt. Create a well in the center and add lukewarm water and olive oil. Stir with a wooden spoon until combined, then use your hands to form a soft, slightly sticky dough in the bowl.
  • Transfer the dough onto a lightly floured surface and knead for 3 minutes until almost smooth by using the heel of your hand to push it away from you and then folding it back towards you. Rotate the dough 90 degrees and repeat. Brush a large bowl with olive oil to grease, place the dough in it, and lightly coat the surface with the olive oil. Cover the bowl with plastic wrap or a damp tea towel, followed by a dry one, and let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour at around 30°C.
  • Prepare the basic pizza sauce by combining undrained diced tomatoes, olive oil, garlic, and sugar in a medium frying pan. Bring the mixture to a boil over high heat and simmer for 8-10 minutes until thickened. Season with salt and pepper, then transfer the sauce to a shallow bowl to cool. This recipe yields enough sauce for 4 pizzas; store any leftovers in a sealed jar in the fridge for up to 2 weeks. To prevent mold, smooth the surface and add a thin layer of olive oil before refrigerating.
  • Preheat the oven to 230°C with two oven shelves positioned accordingly. Divide the dough into 2 equal portions. Work with one portion at a time, keeping the other covered with a damp tea towel. Roll out the dough on a floured surface until it nearly fits the pizza tray. Transfer the dough to the tray, gently pressing it outwards to form a thicker edge. Using a fork, prick the dough, avoiding the edges to help it rise evenly. Repeat with the second portion of dough.
  • Spread 1/4 of the pizza sauce over the pizza base using the back of a spoon, keeping away from the edges. Layer on red onion, garlic, eggplant, haloumi cheese, olives, and sprinkle with oregano. Cover with damp tea towels and let it rest in a warm place for 15-20 minutes until the edges slightly rise. Lightly brush edges with a bit of water for crispiness.
  • Preheat oven and bake pizzas for 10 minutes. Swap trays around, bake for another 5-10 minutes until pizzas shrink from sides of trays. Slide off easily. Cut into portions with a pizza cutter or transfer to a board using an egg slide. Season with salt and pepper, then serve immediately.

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