Ingredients
600 grams flour
400 grams lukewarm water
20 grams grams of salt
3 grams dry yeast
200 grams cherry tomatoes
200 grams green Mediterranean peppers
20 grams eggplants
100 grams ricotta salata
1 black pepper to taste
1 basil to taste
1 extra virgin olive oil to taste
Preparation
Add two tablespoons of water to the yeast until it dissolves and set it to the side.
Dissolve the salt in the remaining water and mix it for one minute.
Start mixing flour with the salt water combination for three minutes, and then add the dissolved yeast and continue to mix, kneading the dough, for three minutes.
Let the dough rest in a container for three hours, covered, then roll into four balls of equal size; let rise for five hours covered with a wet towel or tight plastic wrap.
Put the oven on at the maximum temp (550F ideally) once reached the temp insert a pizza stone and let it saturated for al least one hour.
Chopped and pan fried the eggplant and the peppers in olive oil, once soft add the cherry tomatoes and let it cook for 5 min on medium high heat, adjust salt and pepper. Let them cool down at room temp.
Spread the dough in a 12-inch pie, add the cooked vegetables. Extra virgin olive oil, basil and pepper. Cook for 2 min, add the mozzarella and cook for an extra 1min. Once out of the oven grate the ricotta salt and add basil.
