Smoked aubergine and burrata pizza

Smoked aubergine and burrata pizza


1 person made this

About this recipe: Homemade pizza dough with smoked aubergine and burrata cheese. Recipe from ECO Pizza London, on Clapham High Street.

Makes: 6 (12 inch) pizzas

  • For the dough
  • 50ml warm water
  • 5g dried yeast
  • 1 teaspoon sugar
  • 1kg strong white flour
  • 550ml water
  • 30g salt
  • For the smoked aubergine topping
  • 1 aubergine
  • 1 red pepper
  • sea salt and pepper to taste
  • cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • For the tomato sauce
  • 1 tin chopped tomatoes
  • 1 clove garlic, crushed
  • fresh basil to taste
  • chilli flakes to taste
  • 1 pinch salt
  • 1 pinch sugar
  • Extras
  • cubed mozzarella cheese
  • burrata cheese, to taste
  • grated Pecorino Romano cheese, to taste
  • fresh rocket leaves

Prep:45min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:3hr5min 

    Pizza dough:

  1. Mix 50ml warm water with yeast and sugar. Let stand till foamy.
  2. Put the flour in an adequate sized bowl, make a well in the middle and add remaining water, plus the yeast mixture. Mix by hand until you form a lovely dough ball using any excess flour to dry off hands if they get sticky. (Ingredients can also go into a food processor; you'll know when it's ready because the dough ball rolls to one side.)
  3. Cover the dough ball in a bowl with cling film and leave to rise in a dark room until double the size.
  4. On a flat surface divide into 6 dough balls about 270g each in weight. Once again leave to rise on a baking tray until double in size.
  5. Dust surface, take a ball and begin to push it open with your hands until around 12 inches in diameter, using a rolling pin if required. Once again leave to rest for around 10 minutes then it's time to add the toppings.
  6. Aubergine topping:

  7. Take 1 clean aubergine and 1 red pepper and grill so that the skins blister and slightly blacken which is what gives the smoked flavour. Make sure you watch these because they can easily burn, so continue to rotate.
  8. When they are soft and juicy to the touch (aubergine will take a bit longer) remove from the grill and leave to cool enough so that you can peel the skins off by hand.
  9. Once peeled, chop or pulse aubergine and pepper together to a chunky texture. Then season to taste with sea salt, ground black pepper and cayenne pepper. Add 2 tablespoons of good extra virgin olive oil.
  10. Tomato sauce:

  11. Pulse tinned tomatoes to a smooth but chunky texture. Add salt, pepper, chilli, garlic, fresh basil a pinch of sugar and a pinch of salt.
  12. To finish:

  13. Heat up oven to maximum temperature.
  14. Add the tomato sauce to the opened pizza which is resting happily on a baking sheet; use the base of a large spoon to spread evenly, spread the smoked aubergine mixture in a similar way, 50g of smoked aubergine dip is ample. Add mozzarella, sprinkle evenly over each pizza.
  15. Bake each pizza until golden. When the pizza comes out add the hand broken burrata, fresh basil and Pecorino too if you like, and fresh rocket is also good.

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