I had a few children telling me that they really didn’t like eggplant at all, so I made a deal that if they tried this pizza and really didn’t like the eggplant they wouldn’t have to eat a whole piece. Do you think there was any left? Nooooo! This pizza is delicious – and if you cook off the thin slices of eggplant first before you compile and bake the pizza, like in the recipe below they simply melt into the cheesy tomato heavenliness…
Fresh from the garden: eggplant, rosemary, rocket, onion, garlic, oregano, thyme
Recipe source: Melissa
Serves: 8 or 24 tastes
For the pizza topping:
What to do:
- Preheat the oven to 250C.
- Scatter a little flour on the workbench, divide the dough in two and roll to form four large rectangles to fit two each onto the baking trays.
- Lightly flour the trays and then assemble the pizzas directly onto the trays.
For the tomato sauce:
- Peel and finely chop the onion and garlic.
- Heat the olive oil in the first frying pan & gently cook the onion and garlic until translucent but not brown.
- Open the tin of tomato and add to the frying pan with a pinch of salt and a grind of pepper.
- Wash, dry and strip the herbs from the stalks, then add to the tomatoes.
- Simmer gently for 10 minutes, stirring occasionally, until quite reduced.
For the topping:
- Wash the eggplant and pat them dry, then using the mandoline carefully slice into thin whole rounds, then tip the sliced eggplant into the large bowl and drizzle with most of the oil.
- Wash the rosemary and pat dry, then strip the needles from the stalks and chop them using a large knife.
- Add the rosemary and a sprinkle of salt and pepper to the eggplant slices, then mix together so that all the slices are lightly oiled.
- Heat the other frying pan and cook half the eggplant for 3 to 4 minutes each side, then place a piece of paper towel onto the large plate and slide the eggplant onto the plate to drain. Cook the remaining eggplant.
- Weigh the parmesan first and cut and weigh again to make sure you have the right amount, thengrate the piece.
- Cut each mozzarella ball onto thin slices.
- Rinse the rocket leaves in several changes of cold water and dry them in the salad spinner.
Assembling the pizza:
- Divide the tomato sauce between the pizzas and spread, leaving a border on each pizza. Dot the mozzarella over.
- Arrange the slices of eggplant on the pizzas.
- Sprinkle most of the parmesan over the eggplant, keeping some aside.
- Drizzle the pizzas with the last of the oil, then place the pizzas in the oven for about 10 minutes or until the edges are very crusty and the cheese is bubbling.
- While the pizza is baking you can make the dough for the next class.
- You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
- Once the pizzas are done, transfer them to the wooden chopping boards using the wide egg lifter.
- Cut the pizzas in half, and then into small squares and then slide half a pizza onto each plate.
- Top each with a handful of the rocket leaves and remaining parmesan.
Notes: Which country does pizza come from? Why do we weigh the parmesan before we grate it? What other sort of vegetables could you use in a pizza? What sort of other pizzas are there?