A journey of thousand miles begins with a single pizza ~ Anonymous
A perfect crisp thin crust, a drop dead gorgeous layer of home made tomato sauce, a perfectly spiced basil pesto and a generous layer of Mozzarella cheese…Accompanied by a chilled cold drink or a beer…. Weekend is made!
For me, yes this is my perfect idea of a weekend. I love pizza more than any other dish….But I have certain apprehensions… My Pizza base should be perfectly thin crust and the cheese should be sprinkled generously…Till date, no matter how many innovations happen, i love the simplest of all pizzas – Margherita Pizza. And the best part… I love it without even sprinkling oregano or sauce or something.. I like it as it is… Pure and heavenly! 🙂
Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. It represents a worldwide famous icon of the Italian cultural and culinary heritage. [Source: Wikipedia]
A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi’s chef, invented a dish called “Pizza Margherita” in honor the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita is considered a false history, as a pizza made with the same toppings was already present in Naples between 1796 and 1810, although it probably was not called “Margherita”. [Source: Wikipedia]
This time our 96th Foodie Monday Bloghop theme was #BakedRecipe. As all of you know that baking is my must do activity every weekend..
And I just love it to the core… 🙂 This event gave me another reason to relieve my stress and here I come with deliciously mine – Aubergine Olives Pizza.
Aubergine Olives Pizza is a innovative evolution of the authentic pizzas. Here I prepared a crust of wheat flour, topped it with home made tomato basil sauce, basil pesto white sauce and sprinkled with marinated aubergine ( eggplants ), sliced black olives, tofu, onions and capsicums. Loaded with grated mozzarella and baked till perfection – This pizza is a perfect healthy delight for your summery weekends. 🙂
Let’s have a look on the recipe
Preparation time: 1 hr ( 45 mins dough raising)
Cooking time: 30 mins
For the dough
- 1/2 cup warm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 1 cup Wheat Flour
- 1/2 cup All Purpose Flour
- Salt – According to taste
- 1/2 cup warm Milk
- 2 tbsp Olive oil
For Tomato Sauce
- 1 pack Safal Tomato Puree
- 1 tsp ginger-garlic minced
- 1 onion sliced
- 1 tbsp butter
- 2 tbsp tomato ketchup
- 1 tsp sugar
- 1 tsp black pepper
- Salt according to taste
Basil Pesto White Sauce
- 1 tsp grated garlic
- 2 tbsp butter
- 1 tbsp Maida
- 1 cup Mozarella Cheese
- 1/2 cup basil pesto
- 2 cups Milk
- Salt – Black pepper according to tasteFor toppings
- Aubergine slices – Round
- 2 tbsp Sliced Black Olives
- Sliced onions
- Sliced capsicums
- Home made tomato sauce
- 1 cup mozzarella cheese
Method – Heat butter and add ginger–garlic. Let it fry and add puree. Let them simmer on high flame for 1 min. Add tomato ketchup and spices. Mix well and let it simmer for another 5 mins. Add crushed basil leaves. Tomato – Basil sauce is ready!
Basil Pesto Sauce
Heat butter and fry garlic. Add Maida and fry on slow flame till golden brown. Add milk and keep stirring to avoid the lumps. Add black pepper and salt. Add the cheese and the basil pesto paste and let it simmer for 2 mins. Basil Pesto sauce is ready!
On the sliced aubergines, sprinkle some salt, olive oil and red chilli. Let it marinate for 20 mins
Dissolve sugar in the warm water and add yeast. Mix lightly and let it prove for 20 mins.Sieve the flours + salt together. Add 1 tbsp olive oil.Knead it well using yeast water. Add more water if required. Once kneaded, brush it with olive oil and let it rest for 1 hr. Dough will be doubled in it’s size.
- Now, roll a certain portion of dough into a rectangular elongated shape
- Spread a mixture of Tomato Sauce. Spread basil pesto sauce over it
- Top it with the aubergine and other toppings
- Grate Mozzarella Cheese
- Put it on the baking tray in a pre-heated oven
- Let it bake at 180 degrees for 20 mins
- Your Aubergine Olives Pizza is ready 🙂
Guys, trust me, the tangy tomato sauce and the flavorful basil pesto sauce will make you feel the divine tastes. Above that, the marinated toppings with goodness of olive oil and the thin crisp crust will take your craving pangs to the next level. Do try it once and you will be sorted for your lifetime! 🙂
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