A vegetable pizza with tender eggplant, tomato sauce, and mozzarella.
100 gMozzarella cheese
130 gEggplant
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2 clovesGarlic
0.5 cupWater
2 cupsFlour
4 gYeast
85 gTomato Sauce
2 tspCooking oil
5 gSalt
To tasteBlack Pepper
Mix flour, yeast, water, salt, and cooking oil, then knead into a smooth pizza dough.
Cover the dough and let it rise for 45 minutes until slightly puffed.
Cook thin eggplant slices with garlic for 5 minutes to soften before topping the pizza.
Stretch the dough into a thin round, add the prepared sauce, cheese, and toppings.
Bake the pizza at 245°C / 475°F for 12 minutes until the crust is browned and the cheese bubbles.