Eggplant, tomato and basil pizza | Women's Weekly Food

Ingredients

• 1 quantity of basic pizza dough (see page 4)
• 1/4 cup (60ml) olive oil
• 1 medium_piece eggplant (300g), unpeeled, sliced thinly
• 2/3 cup (170g) bottled tomato pasta sauce (passata)
• 300 gram (9½ ounces) buffalo mozzarella, sliced thinly
• 200 gram (6½ ounces) cherry truss tomatoes
• 2 tablespoon fresh small basil leaves
• 1 teaspoon balsamic vinegar
• Basic pizza dough
• 1 cup (250ml) warm water
• 1 teaspoon caster sugar
• 2 teaspoon (7g) dried yeast
• 2 1/2 cup (375g) plain flour
• 1 teaspoon salt