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How to make Eggplant parmigiana pizza

Yield = 4
Prep time: 1:55
Cook time: 0:35
Total time: 2:30

Ingredients

Pizza dough

  • 250g bread and pizza plain flour
  • 1 teaspoon instant dried yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 150ml water
  • 3 teaspoons olive oil, plus extra to grease
  • Semolina, to dust

Pizza sauce

  • 2 teaspoons olive oil
  • 1/2 garlic clove, crushed
  • 1 teaspoon chopped fresh marjoram or oregano
  • 1/2 x 400g can diced tomatoes
  • Pinch sugar
  • Pinch cayenne pepper

Topping

  • 3 eggplants, sliced lengthways
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
  • 2 garlic cloves, thinly sliced
  • 2 x 125g ctn buffalo mozzarella, drained, sliced
  • 20g (1/4 cup) parmesan, finely grated
  • Handful fresh basil leaves

Method

  • Step 1 To make the Pizza Dough; Sift the flour into a large bowl. Stir in the yeast. Stir in the salt and sugar until combined. Make a well in the centre. Pour in the water and oil. Stir until just combined. Use your hands to bring the dough together.
  • Step 2 Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Drizzle extra oil into a large clean bowl. Add dough and turn to coat. Cover with a clean tea towel. Set aside in a warm draught-free place for 1 hour or until doubled in size.
  • Step 3 Meanwhile, preheat a chargrill to high. Brush the eggplant on both sides with half of the oil. Cook eggplant for 4-5 minutes each side or until golden and tender. Heat the remaining oil in a small frying pan over medium heat. Add the garlic and cook, stirring often, for 3 minutes or until light golden. Transfer to a small bowl and set aside to cool.
  • Step 4 Meanwhile to make the Pizza sauce, combine all the sauce ingredients in a small saucepan over medium-high heat. Bring to the boil, stirring often. Reduce heat to medium. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens. Set aside to cool before using.
  • Step 5 Knead the dough briefly in the bowl to knock out the air. Halve dough and roll out each piece to a 20 x 30cm rectangle. Lightly dust 2 baking trays with semolina. Place dough on prepared trays. Set aside for 20 minutes to rise slightly.
  • Step 6 Meanwhile, preheat oven to 250C/230C fan forced.
  • Step 7 Spread with 3/4 of the pizza sauce, leaving a 2cm border. Arrange the eggplant down the length. Spoon the remaining pizza sauce over the top and add the sliced mozzarella. Sprinkle with parmesan and drizzle with a little extra oil. Scatter over the garlic slices. Bake for 8-10 minutes or until crisp and golden. Scatter with basil and cut into wedges.