Eggplant Burrata Pizza

Fluffy homemade pizza dough with roasted eggplant, zucchini, bacon and creamy burrata.

Ingredients

Ingredients
Servings:
g
Fresh Yeast
tbsp
Honey
ml
Tepid Water
g
All-Purpose Flour
g
Sea Salt
ml
Olive Oil
Burrata Cheese
Zucchini
Eggplant
slices
Prosciutto Ham
ml
Tomato Sauce
tsp
Pizza Spice Mix
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
  6. Prepare a baking sheet with parchment paper and transfer the dough onto the baking sheet.
  7. Mix the tomato sauce with pizza spice mix, season with salt and pepper. Spread it on the pizza dough. You can prepare the veggies and prosciutto separately and then place it on already baked pizza dough OR place it on the fresh pizza dough and bake all together.
  8. Slice eggplant and place it in a bowl, mix in smoked paprika and garlic powder, season with salt and pepper and drizzle over some olive oil. Mix till evenly covered.
  9. ‘Shave’ zucchini with a pealed on thin slices.
  10. Spread it all over pizza dough together with prosciutto and bake for 12-15 minutes, until dough gets golden brown.
  11. At the end before serving, add fresh burrata and let it sit for 3 minutes.

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
  6. Prepare a baking sheet with parchment paper and transfer the dough onto the baking sheet.
  7. Mix the tomato sauce with pizza spice mix, season with salt and pepper. Spread it on the pizza dough. You can prepare the veggies and prosciutto separately and then place it on already baked pizza dough OR place it on the fresh pizza dough and bake all together.
  8. Slice eggplant and place it in a bowl, mix in smoked paprika and garlic powder, season with salt and pepper and drizzle over some olive oil. Mix till evenly covered.
  9. ‘Shave’ zucchini with a pealed on thin slices.
  10. Spread it all over pizza dough together with prosciutto and bake for 12-15 minutes, until dough gets golden brown.
  11. At the end before serving, add fresh burrata and let it sit for 3 minutes.

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