Fried pizza with aubergine and mushrooms
By Matt Tebbutt From 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 …