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🍕 Eggplant Pizza with Feta

909 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube fresh yeast
• 1 tsp raw cane sugar
• 400 g spelt flour Type 1050 (+ 1 tbsp for working)
• 6 tbsp olive oil
• 1 tsp salt
• 2 eggplants
• pepper
• 400 g pureed tomatoes (can)
• 2 tbsp basil (freshly chopped)
• 150 g mozzarella
• 300 g feta
• coarse sea salt
• 1 handful basil

Instructions

1. 1. Crumble the yeast into a bowl.
2. 2. Stir the yeast with the sugar and about 175 milliliters of lukewarm water until a smooth mixture forms.
3. 3. Add the flour, 4 tablespoons of olive oil, and salt.
4. 4. Knead everything into a smooth dough.
5. 5. Cover the dough and let it rise in a warm place for about 1 hour.
6. 6. Wash the eggplants and slice them lengthwise.
7. 7. Heat 1 tablespoon of oil in a hot grill pan.
8. 8. Fry the eggplant slices for 2 to 3 minutes on each side.
9. 9. Remove the eggplants and let them cool.
10. 10. Season the cooled slices with salt and pepper.
11. 11. Divide the dough into 4 equal balls.
12. 12. Lightly dust the work surface with flour.
13. 13. Roll each dough ball into a round flatbread with a diameter of about 24 centimeters.
14. 14. Place the dough bases on baking paper.
15. 15. Mix the pureed tomatoes with salt, pepper, and basil.
16. 16. Finally, adjust the seasoning of the tomato sauce.
17. 17. Spread the sauce over the dough bases, leaving a narrow border free.
18. 18. Sprinkle the bases with mozzarella.
19. 19. Top the pizzas with the prepared eggplant slices.
20. 20. Cube the feta cheese and scatter the cubes over the top.
21. 21. Preheat the oven to 200 degrees (180 degrees for convection or gas level 3).
22. 22. Bake the pizzas in the preheated oven for about 20 minutes until golden brown.
23. 23. Drizzle the remaining oil over the finished pizza.
24. 24. Season with coarse sea salt and fresh pepper.
25. 25. Garnish the pizza with fresh basil leaves and serve.

Nutrition per serving

• kcal: 909
• Protein: 39 g · Fett/Fat: 43 g · Carbs: 90 g