Preparation time
1-2 hours
Cooking time
1 to 2 hours
Serves
Makes 1 pizza
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the dough
- 300g/10½oz ‘00’ flour
- 15g/½oz fresh yeast or 7g dried yeast
- ½ tsp fine salt
- 150–200ml/5–7fl oz warm water
For the topping
- 2 aubergines, halved, flesh scored
- 4 garlic cloves, 3 sliced and 1 minced or grated
- 1 tsp chopped fresh thyme
- 2 tbsp olive oil
- 100g/3½oz okra, roughly chopped
- 200g/7oz mixed wild mushrooms, roughly chopped
- 50ml/2fl oz white wine
- 1 tbsp crème fraîche
- vegetable oil, for frying
- bunch basil leaves, shredded or torn
- 100g/3½oz Old Winchester cheese, finely grated
- salt and freshly ground black pepper
Method
Mix the dough ingredients together in a large bowl and add enough of the warm water to bind and create a dough. Knead for 5 minutes then cover with a clean tea towel and leave to rise for 1 hour.
Preheat the oven to 180C/160C Fan/Gas 4.
Place the sliced garlic, thyme and olive oil on top of the aubergine flesh, season with salt and pepper and wrap in foil. Place on a baking tray and roast for 1 hour until soft. Scrape the flesh from the skin and chop well to make a chunky sauce, discard the skin. Set aside.
Fry the okra and mushrooms in a little oil in a frying pan until golden. Add the minced garlic and then pour in the wine. Cook until reduced and then stir in the crème fraîche. Season with salt and pepper and keep warm.
Lightly oil a clean surface and roll out the pizza dough to the size of a medium-large frying pan. Heat a glug of oil in a frying pan and fry the pizza on both sides for 3-4 minutes until crisp.
Remove the pizza from the pan, drain on kitchen paper and then spread with the aubergine mixture. Top with the mushroom and okra mixture. Add the torn basil leaves and grated cheese and serve.