Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 15 gm fresh yeast or possibly 1 tbsp dry yeast
- 1 pch sugar
- 250 ml hot water
- 350 gm strong plain white flour
- 2 Tbsp. extra virgin olive oil
- 1 tsp salt
- 2 x aubergines about 700g total weight
- 9 Tbsp. extra virgin olive oil
- 1 x salt and freshly grnd black pepper
- 700 gm red onions peeled and thinly sliced
- 4 lrg clv garlic peeled and crushed 700g brown cap or possibly hard flat mushrooms thickly sliced
- 1 Tbsp. minced fresh thyme
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. sundried tomato paste
- 3 pkt mozzarella cheese 375 g (13 ounce)
Direcciones
- To make the pizza dough in a bowl cream the fresh yeast with the sugar then whisk in the hot water.
- Leave for 10 min till frothy.
- If using dry yeast follow the packet instructions.
- Sift the flour into a large bowl and make a well in the centre.
- Pour in the yeast mix extra virgin olive oil and salt. Mix together with a roundbladed knife then using your hands till the dough comes together.
- tip out onto a floured surface.
- With clean dry hands knead the dough for 10 min till smooth elastic and quite soft. If too soft to handle knead in a little more flour.
- Place in a clean oiled bowl cover with a damp teatowel and set on a folded towel on the lid of the simmering plate. Leave to rise for about 1 hour till doubled in size.
- Thinly slice the aubergines lengthwise. Lay the aubergine slices in a single layer on lightly oiled baking sheets.
- Season with salt and pepper and brush with a little oil.
- Bake in batches on the top shelf of the roasting ovenfor 10 min turning halfway through cooking.
- Heat 2 tbsp extra virgin olive oil in a large ovenproof frying pan on the simmering plate. Add in the onions and cook for 5 min. Season with salt and pepper then transfer to the floor of the roasting ovenfor 20 to 25 min or possibly till soft stirring from time to time.
- Meanwhile heat 3 tbsp extra virgin olive oil in a large frying pan on the boiling plate.
- Add in half of the mushrooms and fry briskly; season and drain off excess liquid. Repeat with the remaining mushrooms then add in the minced thyme.
- Add in the balsamic vinegar to the onions.
- Oil the cool plain aga shelf.
- Knock back the risen pizza dough and roll out to cover the cold shelf.
- Spread the sundried tomato paste over the dough.
- Spoon over the onions then cover with the mushrooms.
- Arrange the aubergine slices on top and finally cover with the sliced mozzarella. Drizzle over 3 tbsp extra virgin olive oil.
- Slide the shelf onto the top set of runners in the roasting ovenand bake for 10 to 15 min then lower to the floor of the ovenand cook for a further 5 - 10 min or possibly till the pizza is golden and cooked through to the centre.
- Serve at once.
- Serves 8
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 8 servings | |
| Calories 389 | |
| Calories from Fat 175 | 45% |
| Total Fat 19.85g | 25% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 317mg | 13% |
| Potassium 399mg | 11% |
| Total Carbs 46.33g | 12% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.75g | 5% |
| Protein 7.56g | 12% |
