Skillet Pizza with Eggplant, Ricotta, and Mint

This recipe will ensure a crispy bottom without ever having to turn on the oven. This recipe is simple, veg-friendly and contains a few of your five-a day.

Nutritional Units per Serving
kcal:721
fats:31g
saturates:7g
carbs:85g
sugars:10g
fibre:9g
protein:20g
salt:1.4g
Preparation time and cooking time
Prep: 25 minutes
Prepare dinner:35 minutes
plus rising
Elements
The dough
200g plus a little for dusting
Use 1/2 teaspoon for grease
Toppers
4 tbsp plus a little extra
Thinly sliced
200g (optionally available)
Sliced into discs
100g roughly chopped
Additional virgin olive oil for drizzling
Methodology
STEP 1
Add 125ml of hot water and 1/2 tsp of salt to the ingredients for the dough. Mix to form a dough that is comfortable, then pour onto the floor and knead it for 5 minutes until the dough feels elastic. Clean and grease the bowl, then return the dough. Cover with cling film and leave somewhere warm to rise the dough for one hour, or until it has doubled its size.

STEP 2
Make the sauce in the meantime. In a saucepan, warm 1 tbsp of olive oil and add the minced garlic. Passata is added after 30 seconds of gentle sizzling, making sure the garlic does not brown. Season well and boil for 8-10 mins until you have a rich sauce. Add a pinch of salt if the sauce is too tart. Put aside.

STEP 3
Once the dough has risen knock out any air and roll the dough into a base that is the same size as a large frying pan. Then, oil the surface of the dough and cover it with cling film. Leave on the table for 15 minutes until the dough puffs up. Meanwhile, heat 2 tbsp of oil in the frying pan. Add the aubergines one by one (you may have to cook in batches). Season well and cook for 4-5 minutes per side, until golden and tender. To maintain heat, switch to another dish and cover with foil.

STEP 4
Then, add the remaining 1 tablespoon of oil to the pan. Lift the dough in the pan. It may be necessary to adjust the shape slightly. Cook on low-medium heat until the bottom is golden brown, and the sides are starting to look set and dry. This could take 6 minutes but it’s best to do by eye. Turn the pan over and drizzle a little extra oil along the edge of the pan to trickle under the pizza base. Continue cooking for another 5-6 minutes until golden brown and cooked through. If you want, reheat the sauce and spread it on the bottom. Top with the warm aubergines, and then dot them with spoonfuls ricotta. Sprinkle with mint, and drizzle with a little extra virgin olive oil just before serving.


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