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Receta Aubergine Red Onion And Mushroom Pizza
by Global Cookbook

Aubergine Red Onion And Mushroom Pizza
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  Raciónes: 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

  1. To make the pizza dough in a bowl cream the fresh yeast with the sugar then whisk in the hot water.
  2. Leave for 10 min till frothy.
  3. If using dry yeast follow the packet instructions.
  4. Sift the flour into a large bowl and make a well in the centre.
  5. 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.
  6. tip out onto a floured surface.
  7. 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.
  8. 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.
  9. Thinly slice the aubergines lengthwise. Lay the aubergine slices in a single layer on lightly oiled baking sheets.
  10. Season with salt and pepper and brush with a little oil.
  11. Bake in batches on the top shelf of the roasting ovenfor 10 min turning halfway through cooking.
  12. 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.
  13. Meanwhile heat 3 tbsp extra virgin olive oil in a large frying pan on the boiling plate.
  14. 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.
  15. Add in the balsamic vinegar to the onions.
  16. Oil the cool plain aga shelf.
  17. Knock back the risen pizza dough and roll out to cover the cold shelf.
  18. Spread the sundried tomato paste over the dough.
  19. Spoon over the onions then cover with the mushrooms.
  20. Arrange the aubergine slices on top and finally cover with the sliced mozzarella. Drizzle over 3 tbsp extra virgin olive oil.
  21. 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.
  22. Serve at once.
  23. Serves 8