Ricette

Pizza with grilled eggplant

Prep.
2 hours
Cooking
15 min.
Difficulty
Average
Type
Vegetarian

Ingredients

1 package pizza dough by Gastronomia Piccinini
7 ounces (200 gr.) tomato puree or crushed canned peeled tomatoes
2 medium eggplants, sliced ⅛ of an inch
7 ounces (200 gr.) cherry tomatoes, cut into fours
1 cup packed basil leaves
2 tbs parsley. chopped
2 ounces EVO oil
1 garlic clove (optional)
salt

  1. Get pizza dough out of its bag, leave it at room temperature for at least one hour.
  2. Prepare tomato sauce: simmer crushed garlic in 1 tbs olive oil then add tomatoes, a few basil leaves and a pinch of salt. Cook for 10 minutes on low heat. Discard garlic.
  3. Grill slightly oiled eggplant slices.
  4. In a blender prepare a light pesto with basil, parsley and olive oil.
  5. Spread out the dough into two 12-inch round trays. Let it rest for 30 minutes covered with a cloth.
  6. Spread the tomato sauce over the dough, then the basil pesto and the chopped cherry tomatoes, the grilled eggplant slices.
  7. Bake in a pre-heated oven at 420F for 15 minutes.
  8. Add more fresh basil and a glug of olive oil.

Enjoy with a cold beer.

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