Pizzeria-style vegetable pizza

See the recipe by Isabella La Conte

Blog: Settesfoglie

Molino Soncini Cesare Pizza Line Red Pizza flour640g
tepid water425g
fine salt15g
beer yeast2g

Ingredients for the filling/topping

for the topping:
125g aubergine, 75g tomato puree, 125g cubed mozzarella, pinch of oregano, 100g chopped red onions, extra-virgin olive oil


Work together the water, flour and yeast in a dough-maker for three minutes using the arm speed. Add the salt, and work for one more minute. Place your dough ball in a airtight pot/container and leave to rise for eight hours. Once risen, form into four pieces of 250g and leave to rise for another hour.
Meanwhile, chop your aubergine into strips, cube your mozzarella and chop your red onions. Now heat a non-stick pan, once it is hot, heat your first piece of dough without any oil. Leave to cook until the base is cooked, and then add your toppings. Once the base is cooked, place in a baking tray and cook on the grill-function of your oven at 300C, towards the top, for a few minutes.


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