Pizza – Aubergine and Mushroom, Romano Pepper and Onion….Pizzaaaaaaa!

This pizza is easy. Just make sure you roll out the dough thinly and keep the toppings to a minimum. Too many and it will be soggy and a very confused pizza indeed. Also make sure you slice the ingredients thinly as they need to cook quickly in the hot oven.

My toppings came about from the remnants of my recent veg boxes. (Veg box 9 & box 8) But no less delicious. In fact I’m a bit (too) in love with the aubergine and mushroom topping.

Pizza bases…..

Enough to make 4 x  28 cm round bases…

500 g strong white bread flour or you can at a push use plain flour if that’s all you have.
1 teaspoon fast active yeast (the speedy one)
½ teaspoon salt
1 tablespoon olive oil
250 ml lukewarm water

1. Preheat oven 250 C. Tip the flour into a large bowl with the yeast and salt.

2. Pour in the olive oil and enough water to make a soft dough. (I use a fork at first and then my fingers to pull it together.)
3. Tip the dough out onto a lightly floured work surface and knead well for 5 minutes or until the cellulite texture has disappeared and the surface is as smooth as a babies bum! (if only it was really as easy as this for my thighs!)
4. Cut the dough into 4 and roll and pull each portion of dough into a rough circle about 28 cm in diameter, and lift onto a lightly oiled baking sheet. (if your baking sheet is smaller then make more smaller pizzas.)
5. Spread out your topping to just before the edge, and place in the hot oven. Immediately turn oven temperature down to 220 C and bake for 10-12 minutes or until golden and crisp.
6. Finely grate over a little Parmesan and cut into wedges. Eat!

Aubergine and Mushroom Topping
Enough for 2 of the pizza bases.
1 small white onion
1 small aubergine
Olive oil
1. Peel and slice the onion very finely, slice the aubergine as thinly as you can and slice the mushrooms.
2. Drop all the sliced vegetables into a bowl, douse with olive oil and a pinch salt and toss well together and use as above.

Romano Pepper and Onion
Enough for 2 of the pizza bases.
1 small white onion
1 romano or normal red pepper
1. Peel and slice the onion very finely and halve, core and slice the pepper very thinly.
2. Toss the onion and pepper with olive oil and a pinch of salt, toss and use as above.

This entry was posted in August, Grains, Pasta & Pulses, Lunch, Midnight Feast, October, September, Snacks, Supper, Vegetables, Vegetarian and tagged , , , . Bookmark the permalink.

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