Eggplant pizza

Ingredients for 4 servings:

• 400 g flour (whole wheat flour)
• 250 g quark
• 1 packet of baking powder
• ½ tsp salt
• 8 tbsp milk
• 8 tbsp oil (sunflower oil)
• 2 m.-large eggplant(s)
• 5 cloves garlic
• 3 tbsp olive oil, cold-pressed
• 200g Gorgonzola
• 100 g Parmesan, freshly grated
• 1 pack of tomatoes, pureed (approx. 400 g)
• oregano
• e.g. cayenne pepper
• Thyme
• basil
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash and slice the eggplants. Season with salt on both sides. Heat a little olive oil in a pan and fry the eggplant slices, one at a time, on both sides until well browned. Let the slices cool on a plate. Press the 5 garlic cloves through a press and mix with the 3 tablespoons of olive oil in a cup. Brush the cooled eggplant slices with this mixture. For the tomato sauce, season the pureed tomatoes with the spices, garlic (if desired), and salt and pepper. For the quark and oil dough, put the flour, baking powder, quark, milk, oil, and salt in a bowl and knead well with an electric mixer, then knead by hand until a smooth ball of dough forms. Roll out the dough thinly on a floured baking sheet and spread with the tomato sauce. Arrange the eggplant slices on top and top each slice with a dollop of Gorgonzola. Sprinkle with grated Parmesan cheese and place in a preheated oven at 225°C. Depending on your oven’s power, this delicious pizza will be ready in 20-30 minutes. A dry Italian red wine or a dry red wine from the Ahr region goes perfectly with it.