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Vegetarian Pizza with Eggplant & Stracciatella

Vegetarian Pizza with Eggplant & Stracciatella

Kneading Ruby's Vegetarian Pizza with Eggplant & Stracciatella is the perfect traditional Italian meal, as featured in The Illawarra Cookbook.

Vegetarian Pizza with Eggplant & Stracciatella

Pizza Dough
15g fresh yeast 
700ml water, at room temperature
50ml extra virgin oil
25g sea salt
1kg ‘00’ flour

Topping
1 eggplant, thinly sliced
olive oil
500ml San Marzano peeled tomatoes
2 balls fior di latte 
500g stracciatella
basil pesto
salt & pepper

 

For the dough – dissolve the yeast in 150ml of water. In a bowl, mix with the remaining water, oil and salt until dissolved. Add half the flour and combine into a soft pliable dough. Add the remaining flour and knead until smooth, being careful not to overwork the dough.

Shape the dough into a large ball and rest for 30 minutes. Separate into smaller balls large enough to match the size of your pizza bases, cover and refrigerate for 24-48 hours.

Remove the dough from the refrigerator and rest for 30 minutes. Place one ball on a well-oiled pizza tray and slowly stretch to cover the surface using your hands or a rolling pin.

To finish – preheat an oven to 185⁰C. Chargrill the eggplant with some oil on a barbecue or griddle pan. Pass the tomatoes through a sieve, then spread onto each pizza base. Tear the fior di latte over the top, then cover the pizza with eggplant. Bake in the oven for 10-15 minutes, or until the cheese has melted and the base is crisp.

To serve – arrange chunks of the stracciatella over the pizza and dollop with pesto, then drizzle with olive oil and season with salt and pepper.

Go behind-the-scenes of the Illawarra’s vibrant culinary industry with The Illawarra Cookbook (2017), featuring Kneading Ruby’s Vegetarian Pizza with Eggplant & Stracciatella.

Visit https://www.quicksandfood.com/product/the-illawarra-cookbook/ for more information

 

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One Comment on Vegetarian Pizza with Eggplant & Stracciatella


  • NutritionYouCanUse
    December 9, 2017 9:01 am

    I love how stunning this looks. It seems like a fun recipe for simply showing off and I’m sure it tastes great too.

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