Pizza con Provolone e Melanzane: A Delicious Italian Delight

Course: Main Dish

Equipment Needed:

• Mixing bowl
• Rolling pin
• Baking sheet or pizza stone
• Parchment paper (optional)
• Oven
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Provolone e Melanzane now.

Step-by-Step Instructions

Step 1: Prepare the Pizza Dough

1. Mix the Dry Ingredients: In a mixing bowl, combine the flour, instant yeast, and salt. Mix well to evenly distribute the ingredients.
2. Add Water and Oil: Gradually add warm water and olive oil to the dry mixture, stirring with a spoon until the dough starts to come together.
3. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
4. Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Prepare the Eggplant

5. Slice the Eggplant: While the dough is rising, slice the eggplant into thin rounds.
6. Salt the Eggplant: Place the slices in a colander, sprinkle with salt, and let them sit for about 30 minutes. This process helps draw out excess moisture and bitterness from the eggplant.
7. Rinse and Pat Dry: After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a paper towel.

Step 3: Cook the Eggplant

8. Sauté the Eggplant: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the eggplant slices and sauté for about 5-7 minutes until they are golden and tender. Remove from heat and set aside.

Step 4: Assemble the Pizza

9. Preheat the Oven: Preheat your oven to 475°F (245°C) if using a baking stone; if using a baking sheet, keep it in the oven while it preheats.
10. Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a round shape (about 12 inches in diameter) and transfer it to a piece of parchment paper (if using a baking sheet).
11. Spread Tomato Sauce: Spread a thin layer of tomato sauce over the rolled-out dough, leaving a small border around the edges.
12. Add Provolone and Eggplant: Distribute the sautéed eggplant evenly over the sauce, then sprinkle the grated or sliced provolone cheese on top.

Step 5: Bake the Pizza

13. Bake the Pizza: Carefully transfer the pizza (with parchment if using) to the preheated baking stone or baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.

Step 6: Garnish and Serve

14. Add Fresh Basil: Remove the pizza from the oven, and if desired, top with fresh basil leaves. Allow it to cool for a minute before slicing.
15. Serve: Enjoy your homemade Pizza con Provolone e Melanzane hot!

Variations

• Cheese Options: Swap provolone for mozzarella or goat cheese for a different flavor profile.
• Vegetable Variations: Add other vegetables like bell peppers, zucchini, or spinach for extra nutrition.
• Gluten-Free Option: Use a gluten-free pizza dough mix to accommodate dietary restrictions.

Tips and Substitutions

• Dough Rising: If you’re short on time, you can use store-bought pizza dough.
• Eggplant: If you prefer a less salty eggplant, you can skip the salting step but may want to sauté longer to remove moisture.
• Vegan Option: Replace provolone with a vegan cheese alternative or simply omit cheese for a lighter dish.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Provolone e Melanzane now.

Nutritional Information Per Serving

• Calories: Approximately 300
• Fat: 12g
• Carbohydrates: 35g
• Protein: 10g

I hope this guide has made making Pizza con Provolone e Melanzane seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!