Pizza melanzana

Name: Pizza melanzana
Cook time: 1 h 30 min
Yield: One 30 cm (12 Inch) Pizza
Cuisine: Italian
Ingredients: 220 g (8 oz) long thin eggplant (aubergine), thinly sliced; 60 ml (¼ cup) olive oil; 1 × 30 cm (12 inch) pizza base; cornmeal; 1 quantity tomato sauce, made with a pinch of chilli flakes; 170 g (6 oz) mozzarella, chopped; 15 black olives; 1 tablespoon capers; 4 tablespoons grated pecorino; 1 tablespoon olive oil

October 2, 2012

easyTime:1-2 hoursMakes:One 30 cm (12 Inch) Pizza

A recipe from the Good Food collection.

Ingredients

220 g (8 oz) long thin eggplant (aubergine), thinly sliced
60 ml (¼ cup) olive oil
1 × 30 cm (12 inch) pizza base
cornmeal
1 quantity tomato sauce, made with a pinch of chilli flakes
170 g (6 oz) mozzarella, chopped
15 black olives
1 tablespoon capers
4 tablespoons grated pecorino
1 tablespoon olive oil

Method

Step 1
Layer the eggplant in a colander, sprinkling salt on each layer. Leave to drain for 1 hour. Wipe off the salt with paper towels. Preheat the oven to 240°C (475°F/Gas 9).
Step 2
Heat the olive oil in a large frying pan and quickly brown the eggplant on both sides, cooking in batches. Drain on paper towels.
Step 3
Place the pizza base on a baking tray dusted with cornmeal and spoon the tomato sauce onto the base, spreading it up to the rim. Arrange the eggplant in a circular pattern over the top, then scatter with mozzarella. Cover with the olives, capers and pecorino, then drizzle with the oil. Bake for 12–15 minutes, or until golden and puffed.

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