This pizza recipe looks great, and best of all it tastes great too. The aubergine works really well cooked this way and becomes creamy and slightly sweet. The flavour of the mozzarella is boosted with a bit of parmesan and the red onion… once prepped the pizza takes about 6 minutes to cook… so if you are entertaining you can prepare them in advance and bung them in the oven just before you want them. Brilliant with a green salad and a glass of Italian red wine.
For one pizza
A ball of my pizza dough
2 thin slices of aubergine
A sprinkle of grated mozzarella (about a large handful)
A sprinkle of parmesan (about 2 tablespoons)
Red onion finely chopped (about a tablespoon)
My homemade tomato Sugo
A few flakes of dried chilli (optional)
Preheat the oven to as hot as it will go.
Then I sliced my aubergine length wise, but you can cut it into thinish rings if you prefer. Lightly fry on both sides in the olive oil till starting to get golden and set aside.
Roll out a small orange size piece of dough until it’s the size of a medium dinner plate and place on a metal baking tray. Now smear the dough all over with a couple of tablespoons of the sugo. If using put the chilli flakes put them on next. Now sprinkle over the mozzarella and parmesan in an even layer. Place the slices of cooked aubergine on top and and sprinkle the chopped red onion around the sides of them. Bake for about six to eight minutes or until it’s starting to go a bit brown at the edges. You can’t eat the aubergine stalks but they make the pizza look fab, so I leave them, but do remove them before eating. Serve with the basil leaves on top.