Pizza with Spicy Eggplant

The problem with pizza and your diet is the fact that it won't fit. Why? Probably because fast food pizza comes with great amounts of calories and fats from all the oil, the unhealthy toppings and the enormous amount of cheese! So here's a little recipe from rusttica that would help you overcome pizza cravings and stay in shape! 

Ingredients:
180 grams. flour of your choice {the} .
70 grams. of dough {or 5-8 grams. active dry yeast}.
Pepper to taste.
A drizzle of honey.
20 grs. grated Parmesan cheese.
1 tbsp. olive oil. 
Water which supports {I know it's a fact quite uncertain, but they can always go from less to more}.


Directions: 

  1. Mix flour, pepper, cheese, honey and oil until a sandy dough, add the dough and knead lightly, at this point where we know how much water is admitted, we must make an elastic dough, but manageable.  
  2. Let stand at least one hour {for me is better the longer it rests, sometimes I leave one or two days before use, and always make more and freeze it, to go using for portions} .

Mounted
  1. Once past the idle time, the desgasificamos with a "tap" {fabulous time to stress} stretch with fingertips dough to form a circle, rectangle or the way they like for their pizza. The thickness is to your liking, I like "middle".
  2. We have over dough slices of cheese, spicy roasted eggplant, the tomatoes to taste and freshly ground pepper.
  3. Bake at 240 ° C for 30-35 minutes until the pizza this crisp and golden.
  4. Serve immediately with a "rain" of fresh thyme on top.
  5. And if we want to raise the level when we have simple dinner at home or an evening meal and do not want something overdone, but if lucidor. Nothing better than fleshy and succulent eggplant, delicately marinated in chili powder that awakens the senses and delivered to the mild cheese, with sweet notes of cherry tomatoes and thyme that never fail. For me, this pizza is one of the simple pleasures to share with friends or family, I hope you enjoy it also.
Posted by Diane Araga, on June 12, 2013 at 9:00 AM