serves
4-6
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Pizza Like A Boss
episode • Silvia's Italian Masterclass • cooking • 21m
G
episode • Silvia's Italian Masterclass • cooking • 21m
G
Ingredients
- 100 ml extra virgin olive oil, plus extra for drizzling
- 2 garlic cloves, skin on, bashed with the back of a knife
- 1 small chilli (as hot or as mild as you like), finely sliced
- 1 tbsp finely chopped basil stalks
- 2 medium eggplants, cut into small cubes
- Salt flakes
- 1 400 g tin crushed tomatoes or passata
- Basil leaves, to serve
- Extra olive oil for drizzling on top
For the dough
- 2 tsp dry yeast
- 350 ml lukewarm water
- 450 g (3 cups) 00 or plain flour, plus extra for dusting and sprinkling
- 1 tbsp salt
- 1 tbsp extra virgin olive oil
Rising time: 2–2½ hours in total.
Instructions
- To make the dough, mix the yeast and water in a bowl and stand for a few minutes to froth up.
- Tip the flour into a large bowl, pour in the water mixture and mix well with a wooden spoon or a chopstick. Add the salt and knead lightly to incorporate. Knead on a lightly floured surface for 3–5 minutes or until smooth, adding a little extra flour if needed (but keep in mind this is meant to be a soft, slightly sticky dough). Shape the dough into a ball and place in a bowl. Drizzle the olive oil over the top, then cover with a damp tea towel and prove at room temperature for 1½–2 hours or until almost tripled in size.
- Knock the air out of the dough, then shape back into a ball. Prove at room temperature for a further 30 minutes.
- Drizzle oil over a large flat baking tray, around 40 cm by 28 cm. Take the dough out of the bowl and place it on a floured bench. Using floured hands or a floured rolling pin, gently spread it to a 2 cm thick rectangle, then place it on oiled baking tray. Use fingers to gently finish spreading the dough out. Cover and set aside while you make the eggplant sauce.
- Preheat your oven to 230°C.
- Heat the olive oil in a large frying pan over medium heat. Add the garlic, chilli and eggplant, season with salt and cook, stirring, for 1 minute or until fragrant. Increase the heat to medium–high and cook for a further 4–5 minutes, then add the crushed tomatoes or passata and stir together. Reduce the heat to medium–low and cook for 15-20 minutes or until the eggplant is soft and reduced. Add basil leaves and stir in. Set aside.
- Spread the eggplant mixture over the dough, then drizzle over a little extra olive oil. Bake for 20–25 minutes or until the crust is golden and puffed up. Top with basil leaves and serve hot, warm or at room temperature.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pizza Like A Boss
