Melanzane Pizza
Drew Huston aka @wildcatfalling is back with another epic pizza recipe for you to try in your Roccbox pizza oven, this time it’s got eggplant, ricotta, basil and breadcrumbs - the ultimate Italian comfort meal. You can mix up this recipe with your own preferred dough base, but we’ve included Drew’s sourdough recipe as it’s super tasty.
- Prep Time
- PT15M
- Cook Time
- PT2M
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
1. For the dough;
- Mix the bread flour and khorasan flour together in a bowl. Pour the water into a separate bowl and add the starter to the water. Mix with your hand to dissolve the starter before adding 10% of the flour mix. Mix with your hand till there are no dry bits. Cover, and rest for 10 minutes.
- Add the salt to the mix and knead briefly to incorporate before adding the remaining flour and bringing together into a dough with your hands.
- Tip the dough onto a clean work surface and knead for around 10 minutes. Form into a tight ball, cover and leave for 2 hours.
- When the time is up, divide the dough into 250g (8.8 oz) pieces and shape into dough balls. Place the dough balls into a container and cover.
- Refrigerate for 24 hours. Allow the dough balls to sit at room temperature for at least 2 hours before opening into pizzas.
2. For the pizza;
- Thinly slice the eggplant then sprinkle with a pinch of salt and olive oil. Pan fry on either side for a few minutes until soft but not so soft that they fall apart and then set aside to cool.
- Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and covering the base with tomato sauce.
- Place the basil, mozzarella, breadcrumbs onto the base, along with the eggplant and chunks of ricotta.
- Slide the pizza onto a placement peel and launch into the Roccbox to bake for around 2 minutes, rotating as required. Slice it up and enjoy!
