INGREDIENTS FOR 8 PEOPLE:
PIZZA DOUGH
- 500 g all-purpose flour (T55)
- 50 g olive oil
- 140 g water
- 60 g egg whites
GARNISH
- 2 balls of smoked Mozzarella (250 g each)
- 1 small aubergine
- 125 g tapenade
- 100 g sobrassada
- 125 g wild rocket
- 125 g of block Parmesan
- ¼ bunch oregano
- 15 cl olive oil
PIZZA OIL
- 15 cl olive oil
- ½ head of garlic
- 1 sprig rosemary
- ¼ bunch thyme
- 15 g Espelette pepper
STEPS
PIZZA OIL
Add all the pizza oil ingredients to a saucepan.
Heat without bringing to the boil.
Cover and steep 2 hours.
Pass through a mesh chinois, do not store in the refrigerator.
PIZZA DOUGH
Heat oven to gas mark 10 and put in a baking sheet to warm.
Add the rest of the ingredients to the flour.
Form a homogenous ball of dough.
Roll it out into a thin sheet using a pastry sheeter. Fold and roll it through again.
Cut the dough using an 18-cm circle cutter or a bowl of the same size. Immediately place the circles of dough to puff up on the warm baking sheet.
GARNISH
Cut the aubergine into 1-cm slices and salt them.
Steam for around 15 minutes.
Brown them in a frying pan with some olive oil.
Drain and cut into 4.
Trim, wash and spin the wild rocket.
Season it with olive oil and balsamic vinegar.
Place at the centre of the pizza, making a little hollow in the top of the crust.
Turn it over.
Thinly slice the smoked Mozzarella and arrange across the entire top.
Season the tapenade with olive oil and chopped oregano.
Sprinkle it over the mozzarella.
Arrange the aubergine slices and sobrassada on top of the smoked Mozzarella, season with salt and pepper.
Place under the grill for a minute.
Grate a generous amount of Parmesan from the block.
Drizzle with pizza oil, add a good pinch of Espelette pepper and garnish with a small bunch of seasoned wild rocket.