Pizza with eggplant, honey and Parmesan recipe

  • Serves 2
  • 2 hrs 30 mins to prepare and 15 mins to cook
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Customer recipe by Katie Griffiths
Added 76 months ago

For the Pizza dough

Place the yeast and sugar in a bowl and pour in 300ml warm water, stir until the yeast is dissolved. Place in a draft free spot for 5-10 minutes. The yeast mixture should bubble, if it does not - throw away and start again.

Place the flour in a bowl with the salt, make a well in the centre and pour in the yeast mixture and olive oil. Bring together to form a dough and knead for 8-10 minutes until smooth and elastic. Pour a drizzle of olive oil on the dough to coat the dough and the bowl.

Next, make a small cross on the top of the dough and place a tea towel on top. Leave to rise for approx 2 hours in a warm place, such as an airing cupboard. Once the dough has risen punch out the air and split into three.

To make the sauce

Heat the olive oil in a saucepan over a medium heat. Cook the garlic for 1-2 mintues but do not brown. Add the tomatoes, balsamic vinegar, sugar and salt and pepper. Cook over a low heat for 45 minutes, tear the basil leaves and stir in.

For the topping

Thinly slice the aubergine lengthways. Sprinkle each slice with salt and arrange in a colander, with a plate and a weight on top. Leave for 20 minutes for the liquid to drain. Blot with kitchen paper to remove the salt and drizzle with the honey.

Preheat the oven to 225°C, heat a baking tray or pizza stone in the oven.

When the oven is hot, remove the tray and drizzle with olive oil and sprinkle with a few breadcrumbs or polenta. Stretch out the pizza dough on the tray. Smear with 3-4 tablespoons of tomato sauce.

Place a layer of aubergine over the whole base. Sprinkle over the parmesan. Tear up the mozzarella and arrange on top followed by the olives and pine nuts and a few basil leaves (Reserving a few basil leaves).

Bake in the oven for 10-15 minutes until golden. Remove from the oven and arrange the rocket and remaining basil on top, drizzle with olive oil and serve.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 500g strong white bread flour
  • pinch salt
  • 1 heaped tsp yeast
  • 1tsp sugar
  • 5tbsp olive oil
  • 2 garlic cloves
  • 500g chopped tomatoes
  • 1tbsp balsamic vinegar
  • pinch sugar
  • handful fresh basil
  • 1 aubergine
  • salt
  • 1tbsp honey
  • 1 ball mozzarella
  • 75g parmesan
  • 50g olives
  • 30g pine nuts
  • handful fresh basil
  • rocket, to serve
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