Pizza with Eggplant, Sicilian Provolone Cheese, and Cherry Tomatoes
How to make Pizza with Eggplant, Sicilian Provolone Cheese, and Cherry Tomatoes Recipe - pizza con melanzane, provola siciliana e pomodori pachino Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 tbsp. (18 g) salt
for the topping:
1 lb. (500 g) crushed tomatoes
8 oz. (250 g) cherry tomatoes, halved
10 1/2 oz. (300 g) eggplant, thinly sliced
1 lb. (500 g) Sicilian (mild) Provolone cheese, thinly sliced
salt
extra-virgin olive oil
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt dissolved in a little water.
Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).
Season the tomatoes with a pinch of salt and a dash of olive oil. Grill the eggplant, or fry the slices in olive oil and drain them.
Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter.
Put the dough rounds on a baking sheet. Spread the crushed tomatoes over each pizza, and arrange the tomatoes, eggplant and cheese on top.
Bake in the oven at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown.
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| Pizza with Eggplant, Sicilian Provolone Cheese, and Cherry Tomatoes |
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