Eggplant & Zucchini Pizza

Eggplant & Zuccchini Pizza

I almost want to call this recipe Instagram Pizza! About a week ago I was experimenting with a flatbread recipe which didn’t quiet turn out to be the way I wanted it to be. So the next day I used the leftover dough to make this pizza and posted some pictures on my instagram account. The response was huge and unexpected…it really was more like a kitchen sink pizza but everyone seemed to have just loved it!! {You can follow me on IG here } SO I thought I will make it again, this time for the blog and post the recipe. The dough for this pizza is unbelievably easy and almost no knead. You knead the dough for under a minutes…just until it comes together and the result is a really nice crust.

I literally used whatever was in my fridge – it happened to be eggplant, zucchini and cherry tomatoes that day….but feel free to experiment with your favorite veggies. I personally like to keep it simple and try to stay away from using too many things for the topping, but you know use whatever your heart desires. I used both mozzarella (bocconcini)  and parmesan , the combination works pretty well. For the sauce, I just used a few tablespoons of the arrabiata pasta sauce.

Overall , all the combination of dough, cheese, sauce and veggies really worked well together. This really has become my favorite and a go to pizza recipe. Serve the pizza with some fresh basil leaves and crushed chili pepper.

Eggplant & Zuccchini Pizza

Eggplant & Zuccchini Pizza

Eggplant & Zuccchini Pizza

Serving for 2 people

Ingredients

For the dough

1 1/4 cup bread flour

2 1/2 tbsp plain yogurt

1 tsp dry active yeast

1/3 cup lukewarm water

1/2 tsp sugar

1/2 tsp salt

a couple more tbsp of lukewarm water – if needed

  1. In a small bowl add yeast, sugar and water. Stir till the yeast is dissolved. Cover and let the yeast activate – for about 2 to 3 minutes.
  2. In the meantime add the flour in a large mixing bowl. Make a rough well in the center and add the yogurt. Add salt to one side.
  3. Once the yeast is activated, add that mixture in the center (over the yogurt) and start mixing the dough with your hands. Once it comes together as a mass, turn it over onto your counter and knead for about a minute. At any point of time if you feel that the dough is too dry, feel free to add a tablespoon of lukewarm water.
  4. Lightly oil a large bowl, place the dough in the bowl and roll it around gently to coat with oil. Cover the bowl with a plastic wrap and place in a warm spot in your kitchen for two hours or till the dough doubles in size.

For the topping

3 to 4 tbsp arrabiata pasta sauce

4 to 5 cherry tomatoes, halved or quartered (depending on the size)

2 bocconcini, cut into medium size pieces

2 tbsp grated parmesan

1/2 cup eggplant, peeled and cut into medium size strips

1/3 cup zucchini, cut into rounds

handful of fresh basil leaves

olive oil

salt & pepper

  1. Preheat the oven to 350 F.
  2. In a nonstick pan add 1 tbsp of olive oil and cook the eggplant and zucchini with a couple pinches of salt on medium heat. Cook, while stirring constantly till the eggplant and zucchini is cooked through and turn tender. Remove from heat.
  3. Roll out the proofed dough into a desired shape and thickness (roughly a 1/4 inch).
  4. Lightly oil a baking tray and dust with cornmeal (optional). Placed the rolled out dough onto the tray and lightly brush with olive oil.
  5. Add the sauce and spread it leaving around 1/4 inch away from the edge.
  6. Spread cherry tomatoes, bocconcini and some fresh torn fresh basil leaves evenly throughout the dough.
  7. Add eggplant and zucchini and top with grated parmesan.
  8. Drizzle some olive oil and sprinkle a couple pinches of salt and pepper.
  9. Bake in the preheated oven for 25 to 30 minutes or till the crust turns golden.
  10. Remove from the over and sprinkle some fresh basil leaves and crushed chili pepper flakes. Cut into portions and serve immediately.