08 August, 2014

Spinach and Eggplant Thin Crust pizza


For Pizza Crust

Plain Flour: 3 Cups
Dried yeast: 2 tablespoon
Salt: Pinch
Water for kneading the dough: 1-2 Cups
For Topping:
Pizza Sauce: 1 Cup
Spinach : 1/2 kg
Eggplant: 1 round (medium size)
Mozzarella Cheese: 1 Cup
Extra Virgin olive Oil: 2 tablespoon
Vinegar: 1/2 tablespoon
Salt and Black Pepper to taste
Oregano: 1/2 Teaspoon
Grated Parmesan Cheese for dusting

Dissolve dried yeast as per instructions on the packet. In a deep bowl, take plain flour,dissolved yeast and salt. Add water and knead the ingredients to make a soft smooth dough. Let it sit for 2-3 hours for the dough to double up in its size.

Meanwhile, get the toppings ready. Wash and dry spinach. Chop them finely. Also, cut the eggplants in the thin slices.
In a deep pan, take 2 tablespoon of olive oil. Add chopped spinach. Add salt and black pepper to it. Let it cook uncovered for 5-6 minutes till the spinach leaves has started wilting and is cooked evenly.
Turn off the heat and take the spinach off the pan.
In a separate shallow plan, take 2 tablespoon of olive oil. Add eggplant slices.Sprinkle salt, pepper and oregano over it. Cook it uncovered for 4-5 minutes till the eggplants slices are cooked evenly. Flip the slices in between to allow them to be cooked from both the sides.

Turn off the heat and bring it off the plan.

Now take, palm sized dough and roll it out to make a thin 8" crust. Bake it in a preheated oven at 180C for 8 minutes.
Bring the crust out of the plan and top it with grated mozzarella, pizza sauce, spinach and eggplant.
Bake it again for 5-6 minutes till the cheese starts bubbling.

Bring it off the oven and serve it hot. Dust some Parmesan cheese and pizza seasoning(Oregano/ Chili Flakes) before serving.
Repeat the similar process with the rest of the dough.

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