South Tyrolean eggplant pizza with fresh tomatoes and basil

Ingredients for 1 servings:

• 300 g pizza flour type 00
• 1 tsp dry yeast
• n. B. Salt
• 210 ml water, lukewarm
• 2 tsp, leveled tomato paste
• 300 g vine tomatoes or cherry tomatoes, sun-ripened
• 1 garlic clove(s)
• 125 g Parmesan, coarsely grated
• 14 basil leaves, fresh
• 1 large eggplant(s)
• 3 tbsp olive oil
• 1 tsp oregano, dried, or pizza herbs
• n. B. Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Crispy pizza with a Mediterranean flair and homemade dough. This recipe is designed for two pizzas of approximately 35 cm.

In a mixing bowl, mix the flour with the dry yeast and 1 teaspoon of salt. Add the lukewarm water and knead with a food processor or hand mixer for at least 5-10 minutes. Then knead the dough briefly with your hands until smooth. Cover the mixing bowl with a tea towel and let it rest at room temperature for at least 1 hour. Meanwhile, cut the eggplant into 1-2 cm pieces, mix them in a bowl with a pinch of salt, and let it rest briefly. Lightly fry half of the eggplant pieces in a pan with 1 tablespoon of olive oil over low to medium heat for about 5 minutes. Cover the pan with a lid. When the eggplant pieces are slightly browned, transfer them to a bowl. Fry the other half of the eggplant pieces in the same way and add them to the bowl. Dice the tomatoes and add the crushed or finely chopped garlic. Mix with 1 tablespoon of olive oil and season with a pinch of salt. Roughly chop the basil leaves and place them in a separate bowl. Preheat the oven to 230°C (top/bottom heat). Divide the risen dough in half. Roll out each half on a floured surface with a rolling pin to a diameter of approximately 35 cm and place it on a baking sheet or springform pan lined with baking paper. Spread 1 teaspoon of tomato paste thinly over the dough. Light spots should still be visible. Sprinkle with a little oregano and spread a quarter of the Parmesan cheese (approx. 30 g) on ​​top. Spread half of the fried eggplant cubes on top. Repeat with the other half of the dough and place it on another baking sheet. Place the pizzas in the preheated oven (one after the other on two racks if necessary). After about 7-8 minutes, the pizza crust should be crispy brown. Remove the pizzas from the oven, arrange the fresh garlic tomatoes on top, and sprinkle with the remaining Parmesan cheese and chopped basil. Cut into pieces and serve. Accompany with a glass of chilled white wine.