Spinach – Eggplant – Pizza

Ingredients for 4 servings:

• 300 g flour
• 80 g butter or margarine
• 1 packet of dry yeast
• ½ tsp salt
• 1 pinch(s) of sugar
• 120 ml water
• 500 g spinach
• 1 tbsp margarine
• 1 garlic clove(s)
• 1 small onion(s)
• 125 ml milk or cream
• n. B. Salt
• n. B. Pfeffer
• 1 eggplant(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 4 tomatoes
• n. B. Cheese, grated
• e.g. oregano

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

juicy sheet pizza

Mix flour, butter pieces, yeast, salt, sugar, and lukewarm water in a bowl to form a dough, then cover and let rise for about 1 hour. Trim the spinach and cut it into large pieces. Heat the margarine with the diced onion and grated garlic clove in a saucepan. Add the milk or cream and the spinach, sauté briefly until the spinach has wilted, then drain the liquid. Season with salt and pepper to taste. Cut the eggplant into 1 cm wide slices and season with salt. Heat olive oil in a pan, briefly fry the grated garlic clove, add the eggplant slices and brown, then let them drain on a kitchen towel. Slice the tomatoes and lightly season with salt. Now roll out the dough on a greased baking sheet (or baking paper), add the tomatoes, cheese, spinach, and eggplant, season everything well with oregano, and then sprinkle with more grated cheese (amount to taste). Bake everything in the oven at medium temperature for about 25 to 20 minutes.