Eggplant Pizza with Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 944 cal. | (45 %) | ||
| Protein | 34.5 g | (35 %) | ||
| Fat | 47.4 g | (41 %) | ||
| Carbohydrates | 101.03 g | (67 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 8.76 g | (29 %) |
| Vitamin A | 244.29 mg | (30,536 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.51 mg | (13 %) | ||
| Vitamin B₁ | 0.61 mg | (61 %) | ||
| Vitamin B₂ | 1.01 mg | (92 %) | ||
| Niacin | 9.02 mg | (75 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 111.88 μg | (37 %) | ||
| Pantothenic acid | 1.65 mg | (28 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 1.27 μg | (42 %) | ||
| Vitamin C | 19.97 mg | (21 %) | ||
| Potassium | 1,219.78 mg | (30 %) | ||
| Calcium | 674.84 mg | (67 %) | ||
| Magnesium | 64.74 mg | (22 %) | ||
| Iron | 5.05 mg | (34 %) | ||
| Zinc | 2.82 mg | (35 %) | ||
| Saturated fatty acids | 19.48 g | |||
| Cholesterol | 93.54 mg |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 400 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for work surface)
- For the topping
- 2 Eggplant
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 400 grams crushed Tomatoes (canned)
- 2 Tbsps freshly chopped Basil
- 150 grams grated Mozzarella
- 300 grams Goat's milk feta
- Basil
- coarse Sea salt
Preparation steps
For the dough: crumble yeast in a bowl, add sugar and about 175 ml of lukewarm water (approximatley 3/4 cup) and whisk until smooth. Add flour, olive oil and salt and knead to a smooth dough. Cover and let rise for about 1 hour in a warm place.
For the topping: rinse and pat dry eggplants, cut crosswise into slices. Heat 1 tablespoon of oil in a grill pan and cook eggplant slices for about 2-3 minutes per side. Season with salt and pepper and cool.
Place baking sheets into preheated oven at 220°C (approximately 425°F).
Divide dough into 4 balls, roll out on a floured surface into about 24 cm circles (approximately 10 inches) and arrange on a parchment paper. Season canned tomatoes with basil, salt and pepper and spread on pizzas, leaving small edges free. Sprinkle with mozzarella and top with eggplant slices. Cut feta into cubes and sprinkle on top.
Carefully place pizzas on preheated baking sheets and bake for about 15-20 minutes or until golden brown.
Before serving, drizzle with remaining oil and season with sea salt and freshly ground pepper. Garnish with basil leaves and serve.
