Pizza with eggplant

Pizza with eggplant

Strictly speaking, eggplant pizza is a faster South American version than an Italian one. In Italy, Pizza Parmigiana, or simply Parmigiana, is made completely differently. But that doesn't make the pizza any less delicious. In general, in Italy I had to try this kind of pizza, especially prepared from very coarsely chopped ingredients. Usually, eggplants are just part of the vegetable interior along with tomatoes, peppers and other ingredients.

Dishes similar to pizza existed even among the ancient Greeks and Romans. In the beginning, more quickly, it was a method of serving snacks laid out on slices of bread or specially baked round bread. And pizza itself appeared in Italian cuisine only in the 16th century, with the emergence of tomatoes in Europe. At first, pizza was a dish of farmers, and special people - pizzaiolo (pizzaiolo), prepared pizza for sale, ordinary street food.

Pizza, like all Italian cuisine, is characterized by many new products from the Mediterranean region, especially vegetables. Common vegetables: tomatoes, eggplant, lettuce, peppers. Particularly fascinating is the eggplant, a versatile vegetable, or rather a berry (like zucchini, watermelon and tomato). The freshest eggplants are sometimes slightly bitter, so before cooking they are thinly sliced ​​and kept in salt, then washed. Originating from India and Southeast Asia, eggplant has become a permanent part of European cooking.

It would be mind-blowing if there weren't a recipe for pizza with eggplant inside. Pizza with eggplant - the recipe is simple, like the recipe for any other pizza. But, as they say in Italy, if you follow the recipe, your pizza will only be similar. Therefore, you should not blindly copy the recipe, but rather add a little imagination to the recipe, and the result will probably please you.

The traditional recipe for pizza with eggplant is called Pizza Parmigiana. The pizza is made from tomato puree, mozzarella, eggplant, Parmesan and olive oil.

Eggplant pizza is made with slices of eggplant and hot pepper fried in oil, with the addition of cheese and tomato sauce. Similar pizza is typical for the southern regions of Italy. In general, recipes around the world differ significantly from each other.

Ingredients for eggplant pizza

• Pizza dough 400 g
• Eggplant 1 piece
• Garlic 2 cloves
• Hot pepper 1-2 pcs
• Parsley 1-2 sprigs
• Basil 2-3 sprigs
• Olive oil 3-4 tbsp. l.
• Mozzarella cheese 100 g
• Hard cheese 2 tbsp. l.
• Tomato 2 pcs
• Dark olives 8-10 pcs
• Salt, oregano to taste

How to make pizza with eggplant

1. Experts say that eggplants for pizza should be grilled, just like for Melizano. There are plenty of debates about whether you should fry the eggplants in oil or grill them. Therefore, pizza with eggplants is prepared according to a huge number of recipes, all of them “traditional”.

Eggplant, cheese and other vegetables for pizza

Fry the eggplant in olive oil until lightly browned

Prepare tomato and garlic sauce

Fry strips of hot pepper

Place the dough on the mold

Brush the dough with cooled tomato sauce

Sprinkle the pizza with half the chopped herbs

Place mozzarella slices on pizza

Arrange fried eggplant and fresh tomato

Arrange olives, roasted peppers

Sprinkle with cheese and place in the oven

Garnish the finished pizza with basil and cut into pieces

Pizza with eggplant, hot pepper and tomato sauce

Watch my video on how to make pizza dough

Pizza Dough Easy and guaranteed to make delicious pizza dough

Pizza with eggplant

A recipe for those who love eggplants. Please note, specifically eggplants: ordinary ones are almost dark, from the extreme achievements of selection they are snow-white, plain bright purple and with beautiful marbled veins, huge and small, crooked or completely elongated and teardrop-shaped. Zucchini, peppers, and other vegetables from the garden cannot be replaced. Pizza with eggplant and free toppings is distinguished by the inside, and the choice of dough, thickness and shape of the flatbread is up to you.

Truly delicious eggplant pizza has one secret. You can throw in the vegetable tenderloin right away, raw. Easier and faster. Then don’t expect anything unusual, the blue ones will be edible, but a bit tough and dry around the edges. My strong recommendation: be sure to fry the mugs or long plates before assembling them.

Oiled vegetables change the outcome absolutely. Just a couple of minutes of preparatory stay in the frying pan does not significantly lengthen the total time, and an ordinary function cannot be called labor. To compare, bake pizza with eggplants in two versions: with hot blue ones and without. In addition to the top fire of the stove, you can use a grill, barbecue, or a primitive grid on a fire, but sprinkling with oil.

Save foods with a strong smell (smoked meat, salami, hunting sausages, mushrooms, capers) for another option. This pizza with eggplants and tomatoes has a fairly basic tomato sauce, for the sake of color, bright onions or herbs and meltable cheese. This way you can feel the smell more fully, the warm flesh of the main ingredient - eggplant.

Ingredients

• wheat flour 250-300 g
• dry yeast 5 g
• sea ​​salt 2-3 g
• olive oil 3-4 tbsp. l.
• tomato sauce 2-3 tbsp. l.
• eggplant 1 pc.
• tomato 1 pc.
• reddish onion 1/2 pcs.
• cheese 100 g

Manufacturing

A recipe for yeast pizza dough has long helped me out - it’s not bad because an hour after kneading you can roll out and shape the product. There is no need for a rolling pin, it stretches in your hands and without dusting, it fits under any set of interiors. From time to time, sugar is found in the same dough. In my opinion, the flatbread tastes better without sugar. An ordinary dough with bubbles is not needed here and there is no desire for the taste of pies. Basic, olive oil and large sea salt crystals, at least crushed sea salt. In order. Sift the flour, mix with yeast and sea salt, olive oil and evenly pour in slightly warmed water. Knead for 5-7 minutes until plastic and soft.

Roll into a ball, cover with cling film and let rest for 30-50 minutes in a warm place. The dough will not rise obviously as with other proofing methods. If it changes in size, it won't change much. This is normal, this is how it should be. But it is absolutely necessary to allow a “rest” from your hands after kneading.

Now to the insides. Wash a large eggplant, dry it and cut it, for example, along a width of 3-5 mm. Bars, circles or semicircles - everything comes up. Fry with a small amount of oil on both sides. Season with spices if desired. Transfer to a paper napkin and remove excess fat. The blue flesh absorbs a lot of oil/any fat.

From here we proceed using the usual method. Stretch the dough into a circle, a square, whatever you like, 3-4 mm wide, grease with tasty tomato sauce - store-bought or homemade. Instead of one large one, bake portions, enough for 3-4, or even 5 servings.

We lay our oiled eggplant plates moderately and in one layer. Because I thought the shape of the flatbread was elongated, I cut the blue ones along the length, everything fit in a row with approximately the same distance. The dough stretches perfectly with round bases (flat, with a side), a little thinner or a little thicker, do it as you like.

All that remains is to fill in the empty spaces, scattering the purple onions and tomato slices as sparingly as possible.

Next, sprinkle with cheese flakes and place in a hot oven. Bake for about 25 minutes at a temperature of 190-20 degrees.

Homemade pizza with eggplant is ready, bring it to the table. Have a nice snack.

Pizza with eggplant

Ingredients

Wheat flour – 4 cups

Warm water – 1 glass

Olive oil – 3 tbsp.

Instant yeast – 1 tsp.

Interior:

Vegetable oil – 1 tbsp.

Snow white onion – 0.5 pcs.

Chorizo ​​– 6 slices

Capers (fruits) – 5-6 pcs.

Grated cheese – 5-6 tbsp.

• 196 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Pizza is one of the most beloved fast foods in the world. My family is no exception. For a long time we had a tradition - pizza on Fridays. Whatever I didn’t cook it with. The inside was different every time. Eggplant is just a good option for making pizza, especially if you, like me, are a big fan of eggplant.

First, let's prepare the dough for pizza with eggplants; it must stand for some time and rise. Take the required ingredients for the dough.

Sift the flour, add yeast, sugar, salt. Stir dry ingredients.

Pour in the oil and add water evenly. Knead soft and elastic dough. Depending on the properties of the flour, a little more or less water may be needed. This time it took me less than a glass.

Cover the dough with cling film and place in a warm space. After 40-50 minutes the dough will be perfect.

Knead the dough again.

Now take the ingredients for the inside, the inside of the pizza may not matter what it is - your favorite.

Cut the eggplant into slices and fry in a small amount of vegetable oil. Greenhouse eggplants - no bitterness, no need to salt them in advance.

Sprinkle the mold with flour. Divide the dough into three parts. Roll out the dough very thin. From this amount of dough you will get three pizzas on a narrow crust with a diameter of 24 cm. Grease the dough with your favorite ketchup, sprinkle with grated cheese, add chopped snow-white onions. Snow-white onions are sweet in taste, I like there to be a lot of them.

Next, lay out the ham, mushrooms and eggplants.

Next come tomatoes, chorizo ​​(or whatever salami) and chopped capers.

Sprinkle the filling with a small amount of grated cheese. Preheat the oven to 220 degrees. Bake pizza with eggplants in the upper and lower heating mode at the bottom of the oven for 10-15 minutes.

Place the finished pizza on a wooden board, cut and serve.

Pizza with eggplant and tomatoes

Main ingredients:

• eggplant
• tomatoes
• garlic
• flour
• water
• oregano

40 minutes

3-4 servings

Calorie content per 100 g:
201 kcal.

Category: Pizza

There is probably no person who does not adore pizza.
She can never get bored, and it’s not mind-blowing, because there is a huge abundance of insides for her. The most popular are entrails with sausage, but vegetable sausage can also be tasty. In this recipe I would like to suggest that you cook it with meatless eggplants at home. Naturally, you can add salami, hunting sausages, chicken, etc. to it, but this is not necessary, because it is already tasty. As a base, I advise you to prepare a regular thin dough in water without yeast. Roll it out as thinly as possible, because it is dense. It bakes for 10-15 minutes, so the entire production will take you no more than an hour.

Dough:

• Flour – 1 tbsp.
• Water – 1/3 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – 1/3 tsp.

Interior:

• Eggplant – 1 pc.
• Tomatoes – 3 pcs.
• Tomato paste – 3 tbsp. (or 3 more tomatoes)
• Hard cheese – 200 g
• Garlic – 2-3 cloves
• Onion – ½ pc.
• Oregano – 1 tbsp.
• Bay leaf – 1 pc.
• Bell pepper (optional) – 2 pcs.
• Olives (optional) – 10 pcs.

Step-by-step production with photos:

First, let's prepare the dough, because it must rest for 30 minutes.

Mix all the ingredients for the base in a deep container.

We form a ball, wrap it in film or cover it with a towel and set it to rest at room temperature for 20-30 minutes while we prepare the filling.

Let's make the sauce. The sauce occupies a separate space, so we will take it with complete seriousness.

It can be prepared from tomato paste or fresh tomatoes, but under no circumstances from ketchup.

If you have tomatoes, then grate them, and if you have tomato paste, dilute 4 tbsp. water.