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Finger eggplant and zucchini pizza
Finger eggplant and zucchini pizza
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Prep Time:
55 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Delicious pizza topped with eggplant and zucchini, appealing even to non-vegetarians.
Ingredients:
  • 2 tsp (1 sachet/7g) dried yeast
  • 2.50 gm caster sugar
  • 185ml water
  • 60ml olive oil
  • 300g plain flour
  • 2.40 gm sea salt
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 400g can diced tomatoes
  • 60ml white wine
  • 2 zucchini, thinly sliced lengthways
  • 4 finger eggplants, thinly sliced lengthways
  • 100g goat's cheese
  • 80g olive
Instructions:
  • In a jug, mix yeast, sugar, water, and oil. Let it sit in a warm, draft-free spot for 5 minutes until frothy. In a large bowl, combine flour and salt, then make a well in the center. Pour in the yeast mixture and stir until combined. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes until doubled in size.
  • Heat oil in a large frying pan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Stir in tomatoes and wine, bring to a boil, then simmer on low heat for 5 minutes until sauce thickens. Season with salt and pepper before serving.
  • Preheat a sizzling char-grill pan to high heat. Grill one-quarter of the zucchini and eggplant on each side for about 1 minute until nicely charred. Transfer to a plate. Repeat in 3 more batches with the rest of the zucchini and eggplant.
  • Preheat your oven to a toasty 220°C. Divide the pizza dough into 2 equal portions. Roll out each portion into a 40cm-wide circle and place on a pizza tray. Spread tomato sauce on each base, then top with zucchini, eggplant, goat's cheese, and olives.
  • Place in a preheated oven, switching trays halfway through, and bake for 12-15 minutes until beautifully golden and fully cooked. Take out of the oven and serve right away.

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