Eggplant pizza with minced lamb and feta cheese

Ingredients for 1 servings:

• 1 packet of yeast (dry yeast)
• ½ tsp salt
• ½ tsp sugar
• 250 ml water, warm
• 375 g flour
• 1 tbsp cornmeal and flour for the baking paper
• 1 tbsp olive oil
• 1 onion(s), finely diced
• 2 garlic cloves, crushed
• 400 g tomatoes, peeled (can), finely chopped
• 2 tsp basil, chopped
• 2 tsp oregano
• 1 tsp sugar
• salt and pepper
• 250 g eggplant(s), sliced ​​approx. 1 cm thick
• 2 tbsp olive oil
• 2 tomatoes, sliced
• 250 g minced meat (lamb), other types if required
• 15 olives, black
• 100 g feta cheese (made from cow’s milk), crushed
• 100 g cheese (gratin cheese light), grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

enough for about 10 pieces

For the pizza dough, mix the yeast, salt, sugar, and water. Cover with foil and place next to the heater (approx. 15 minutes) until the mixture bubbles. Sift flour into a bowl, make a well in the center, add the yeast and water, and knead for about 5 minutes until a smooth dough forms. Cut and flour a piece of baking paper and spread the cornmeal on it. Then roll out the dough on the baking paper to the size of the baking sheet. For the pizza sauce, fry the oil and onions over low heat for 5 minutes. Now add the garlic, tomatoes, herbs, and sugar and simmer for 10 minutes until the sauce thickens. Season with salt and pepper and remove from the heat. Preheat the oven to 210°C. Brush the pizza dough with the tomato sauce. Meanwhile, brown the minced lamb in a pan. Spread the eggplant evenly over the dough base and brush the tops with olive oil. Now distribute the tomatoes, minced meat, olives, feta cheese, and gratin cheese evenly over the pizza in that order. Bake for about 25 minutes, until the cheese is melted and the crust is brown and crispy. Cut into 10 slices and serve.