Description
Homemade pizza blends Italian culinary tradition with personal creativity, offering a delightful canvas for flavor combinations. Crisp crust, melted cheese, and fresh toppings invite passionate cooks to craft a memorable meal that delights the senses.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 1 large eggplant
- 8 ounces (226 grams) fresh mozzarella, thinly sliced
- 1/2 cup (50 grams) freshly grated Parmesan
Dough and Seasoning Ingredients:
- 1 teaspoon active dry or instant yeast
- 1 teaspoon kosher salt
- 1/3 cup (80 milliliters) extra virgin olive oil
- 2 garlic cloves, minced
Topping and Garnish Ingredients:
- 1 pint (475 milliliters) grape tomatoes, halved
- Kosher salt for sprinkling
- Extra olive oil
- Black pepper
Instructions
- Activate yeast in lukewarm water, allowing it to foam for 5-7 minutes.
- In a separate mixing bowl, combine flour and salt, creating a well in the center to integrate olive oil and activated yeast mixture.
- Knead dough on a floured surface until smooth and elastic, approximately 8-10 minutes.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for minimum 1 hour to develop flavor and texture.
- Preheat oven to 475°F and prepare a baking sheet with light olive oil coating.
- Slice eggplant into thin rounds, sprinkle with salt, and let rest for 15 minutes to remove excess moisture.
- Pat eggplant dry, brush with olive oil, and roast under broiler until edges turn golden brown.
- Simultaneously, create a quick tomato-garlic sauce by combining crushed tomatoes with minced garlic.
- Roll out chilled dough onto prepared baking sheet, stretching to create a thin, even surface.
- Spread tomato-garlic sauce across dough, leaving a small border around edges.
- Layer mozzarella cheese, roasted eggplant slices, and fresh tomato pieces evenly.
- Sprinkle Parmesan cheese and freshly ground black pepper over the pizza.
- Bake in preheated oven for 10-12 minutes until crust turns crispy and golden, and cheese melts completely.
- Remove from oven, let rest for 2-3 minutes, then slice and serve immediately while hot.
Notes
- Activate dry yeast in lukewarm water precisely between 100-110°F for perfect activation without killing the microorganisms.
- Allow extended cold fermentation in refrigerator for enhanced dough flavor and improved gluten development, ideally 24-48 hours.
- Slice eggplant uniformly to ensure even roasting and prevent burning, patting dry with paper towels to reduce excess moisture during broiling.
- Select high-moisture mozzarella for creamy texture, but drain excess liquid to prevent soggy pizza crust during baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg