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Showing posts from June, 2012

Awesome pizza

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A couple of weeks ago, we went to a restaurant called Marzilibr├╝cke in Bern, Switzerland, where I ordered an eggplant pizza. Overall, it was disappointing: not enough eggplant, too much cheese. So this past weekend, we made our own eggplant pizza, in a regular oven (using a pizza stone). The result was simply outstanding.


EGGPLANT PIZZA
Crust 1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt


Toppings
1 jar passata (italian pureed pomodoro tomatoes)
fresh basil leaves, chopped
1/2 teaspoon sugar
salt and pepper to taste
1 eggplant
1 onion, chopped
olive oil
1 mozzarella ball (or 2/3 cup of shredded mozzarella)
Cut the eggplant into slices and lay them on a sheet of paper towel. Sprinkle salt on the slices and cover with another sheet of paper towel. Let rest for 20 minutes (th…