Eggplant, tomato and basil pizza | Women's Weekly Food
Savor the flavors of Italy with a healthy, colorful eggplant, tomato, and basil pizza made from scratch. Perfect for a tasty dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 grams (9½ ounces) buffalo mozzarella, sliced thinly
- 200 grams (6½ ounces) cherry truss tomatoes
- 2 tablespoons fresh small basil leaves
- 1 teaspoon balsamic vinegar
- Basic pizza dough
- 1 cup (250ml) warm water
- 1 teaspoon caster sugar
- 2 teaspoons (7g) dried yeast
- 2 1/2 cup (375g) plain flour
- 1 teaspoon salt
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