John Myers
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Ham Pizza with Eggplant and Tomatoes
The perfect ham pizza with eggplant and tomatoes recipe with a picture and simple step-by-step instructions.
For the ground:
- 150 g Wheat flour, type 1050
- 2 g Shiitake mushroom flour
- 60 g Water
- Sugar, fine, white
- 1 tsp Chicken broth, Kraft bouillon
- 1 packet Dry yeast
- 2 tbsp Extra virgin olive oil
For the sauce:
- 3 medium-sized Cloves of garlic, fresh
- 50 g Tomato paste
- 100 g Tomato juice
- 1 tsp Chicken broth, Kraft bouillon
- 1 tbsp Oregano, dried
- 1 tsp Rosemary, dried
- 2 tbsp Extra virgin olive oil
- 2 pinch Black pepper from the mill
- 1 pinch Chili, red, dried and crushed, (Pul Biber)
- 2 Pinches Sage, rubbed
For covering:
- 12 Discs Eggplant, purple, with skin
- 0,5 Vegetable onion, brown
- 6 Discs Smoked ham
- 2 medium-sized Tomatoes, red, fully ripe
- 120 g Grated mountain cheese
- 100 g Emmental, grated
- 2 Pepperoni, red, pickled, (from the glass)
- 2 Pepperoni, green, pickled, (from the glass)
- 4 Olives, black, seedless, (from the glass)
- 1 tbsp Oregano, fresh or frozen
- 2 Pinches Salt
- Sunflower oil for frying
The dough:
- First knead a crumbly dough from the ingredients for the dough, add the olive oil and knead until a matt, shiny, smooth dough is formed. Let rise in a warm place for 40 minutes. Knead briefly and roll out into a circle of 28.
- Grease a 32 mm pan with a little margarine and place the batter there. Perforate the bottom with a fork. Let rise for 30 minutes with the lid on.
The sauce:
- In the meantime, cap the garlic cloves at both ends and squeeze them. Mix together with the remaining ingredients to make the sauce.
04. Die Auberginen:
- Wash the aubergines for the topping, cap both ends and cut across into approx. 1cm thick slices. Soak in salt water for 10 minutes, remove, drain and place on a fresh tea towel, cover with a second tea towel. After 10 minutes, fry in hot sunflower oil until light brown on both sides.
The rest of the topping:
- Halve the vegetable onion crosswise and use the lower part. Peel this part and slice it thinly with a slicer. Wash the tomatoes, remove the stems, peel them, cap both ends and cut across into 8 mm thick slices. Remove the peppers from the glass, gently squeeze the brine and cut across into pieces approx. 2 cm long. Remove the olives from the glass and cut them in half lengthways.
Frying the pizza base:
- Fry the pizza dough with the lid on over a moderate heat until it is light brown on the underside, turn it over and take it off the stove to cover.
Cover pizza:
- Spread the sauce on the base and place the thin onion slices on top. Sprinkle with half of the mountain cheese. Then put the ham slices over them. Place the aubergine slices along the edge and fill the center with tomatoes. Sprinkle with the fresh oregano and 2 pinches of salt. Scatter the rest of the mountain cheese on top. Place the peppers and olives and sprinkle the pizza with the Emmental.
Finish frying the pizza:
- Bake the pizza in the pan with the lid on low heat until the cheese has melted. Remove from heat, divide into 4 pieces and serve warm.
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