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Pizza con Melanzane e Peperoni Pizza con Melanzane e Peperoni: A Step-by-Step Recipe Guide

Pizza con Melanzane e Peperoni

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Rolling Pin
  • Baking sheet or pizza stone
  • Parchment paper (optional)
  • Knife and cutting board
  • Whisk or fork (for mixing)
  • Oven

Ingredients
  

  • Ingredients
  • For the Dough:
  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • ¾ cup warm water about 110°F or 43°C
  • 1 tablespoon olive oil
  • For the Topping:
  • 1 medium eggplant sliced into rounds
  • 1-2 bell peppers any color, sliced
  • 1 cup marinara sauce store-bought or homemade
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon olive oil for drizzling
  • Salt and pepper to taste
  • Fresh basil leaves for garnish, optional

Instructions
 

  • Method
  • Step 1: Prepare the Dough
  • In a large mixing bowl, combine the flour, instant yeast, and salt. Mix well.
  • Gradually add the warm water and olive oil, stirring until a dough begins to form.
  • Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
  • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rest in a warm place for about 30 minutes. This allows the dough to rise and develop flavor.
  • Step 2: Roast the Vegetables
  • While the dough is rising, preheat your oven to 425°F (220°C).
  • On a baking sheet, spread the sliced eggplant and bell peppers. Drizzle with olive oil, and season with salt and pepper.
  • Roast the vegetables in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized. Remove and set aside.
  • Step 3: Assemble the Pizza
  • After the dough has risen, preheat the oven to 475°F (245°C) if you are using a pizza stone. If not, keep it at 425°F (220°C).
  • On a floured surface, roll out the dough to your desired thickness (about ½ inch thick).
  • Transfer the rolled-out dough onto a baking sheet lined with parchment paper or directly onto the pizza stone.
  • Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
  • Sprinkle the shredded mozzarella cheese over the sauce.
  • Arrange the roasted eggplant and bell peppers on top of the cheese.
  • Step 4: Bake the Pizza
  • Drizzle a little olive oil over the toppings for added flavor.
  • Bake in the oven for about 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
  • Remove from the oven and let it cool for a few minutes before slicing.
  • Step 5: Serve
  • Garnish with fresh basil leaves if desired.
  • Slice and enjoy your homemade Pizza con Melanzane e Peperoni!
  • Variations
  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
  • Dairy-Free: Use dairy-free cheese alternatives or skip cheese altogether.
  • Extra Toppings: Add olives, mushrooms, or any of your favorite vegetables for more flavor.