- For the dough
- 400 grams
- 1 cube
Yeast (42 grams)
- 1 teaspoon
- 4 tablespoons
For the dough: Sift the flour into a bowl. Make a well in the middle. Dissolve the yeast in 1/8 liter (approximately 1/2 cup) of lukewarm water. Add to the flour. Sprinkle the sugar, 1/2 teaspoon of salt, and the oil into the bowl. Knead with the dough hook in a mixer until smooth. Let rise in a warm place for 1 hour.
For the topping: Rinse the eggplant, cut the stem and cut into 1 1/2 cm (approximately 1/2 inch) cubes. Toss the cubes with salt, and let sit for 30 minutes. Dry with a kitchen towel. Drain the tomatoes with a sieve. Peel the garlic and chop finely. In a large skillet, heat the olive oil in portion and saute the eggplant cubes. Place back on the paper towels and drain.
Brush the baking sheet with oil. Preheat the oven to 200°C (approximately 400°F). Knead the dough again, roll on a plate and push on the edges slightly. Or roll into small pizza shapes. Prick the dough with a fork several times. Mash the tomatoes with a fork and spread on the dough. Sprinkle the garlic over it. Toss the eggplant cubes with the olive spread. Season with salt, pepper, thyme, oregano, and rosemary. Spread on the pizzas. Cut the mozzarella into small cubes and spread on the pizza. Bake in the oven until the cheese is melted. Remove from the oven and garnish with sage flowers as desired. Serve while warm.