Name: Cured salmon, smoky eggplant and goat’s cheese pizza
Cook time: 90 min
Total time: 90 min
Ingredients: Pizza dough; 4 teaspoon active dry yeast; 1 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoon extra virgin olive oil; 270 millilitre warm water; 420 gram 00 flour (or use high-grade flour); Pizza assembly; 2 large eggplants; flour, for dusting; 4 x 180 gram pizza dough balls; 2 clove garlic, finely chopped; 2 tablespoon extra virgin olive oil; 350 gram grated mozzarella; 1 1/2 punnet cherry tomatoes, halved; 160 gram chevre (goat's cheese), crumbled; 300 gram cured salmon; 3 spring onions, thinly sliced; 3 tablespoon virgin olive oil, for drizzling

Ingredients

Pizza dough

4 teaspoon active dry yeast

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoon extra virgin olive oil

270 millilitre warm water

420 gram 00 flour (or use high-grade flour)

Pizza assembly

2 large eggplants

flour, for dusting

4 x 180 gram pizza dough balls

2 clove garlic, finely chopped

2 tablespoon extra virgin olive oil

350 gram grated mozzarella

1 1/2 punnet cherry tomatoes, halved

160 gram chevre (goat's cheese), crumbled

300 gram cured salmon

3 spring onions, thinly sliced

3 tablespoon virgin olive oil, for drizzling

Method

Pizza dough with a mixer

1.Place the yeast, salt, sugar, oil and warm water in a large bowl and leave for 15 minutes. The mixture should become frothy.

2.Transfer mixture to an electric mixer with a dough hook, gradually add the flour on a low speed and mix till the dough comes together.

3.Transfer to a lightly floured bench and knead for about 8 minutes – the dough will become smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).

4.Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise for 40 minutes.

5.Gently press dough back down, remove from bowl and roll into 3 x 180g balls. Place on a non-stick tray, cover with a damp cloth and leave to rise again for 25 minutes before rolling into bases.

Pizza dough by hand

6.Follow the mixer method but replace step 2 with: Place flour on a clean work surface and make a well in the centre, add the yeast mixture and gradually incorporate the flour until well combined.

Pizza assembly

7.Place pizza stone in oven, turn to 250°C and heat for 1 hour.

8.Put eggplants on a non-stick oven tray and prick with a fork then place in oven while pizza stone is heating. Cook for 20 minutes. Cool.

9.Sprinkle flour on a clean work surface and roll out pizza balls into 4 bases 30cm in diameter. Transfer to a lightly floured pizza paddle or lightly floured oven tray.

10.Take skin off cooked eggplant and discard. Roughly chop eggplant then transfer to a bowl. Add the chopped garlic and season with a couple of pinches of salt and pepper, then add the oil and mash with a fork.

11.Spread a quarter of the eggplant mixture onto each base. Divide the mozzarella between the bases, arrange cherry tomatoes on top and season with salt and pepper. Scatter each pizza with a quarter of the goat’s cheese.

12.Transfer onto hot pizza stone and cook, one at a time, for 10-12 minutes or until golden and crispy. Arrange salmon on top and garnish with spring onion. Drizzle with extra virgin olive oil.

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Ingredients

Method

Pizza dough with a mixer

Pizza dough by hand

Pizza assembly

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