Frying pan pizza with aubergine, ricotta & mint
For the player
200g in number white bread flour, despite a little to clean
½ tsp energetic development dried yeast
¼ tsp breathtaking caster sugar
a little oil, for lubing
For the fixings
4 tbsp olive oil
, despite to some degree additional
1 garlic clove, daintily cut
200g passata
pound of unbelievable caster sugar (discretionary)
1 little aubergine
, cut into plates
100g ricotta
negligible inconspicuous gathering mint
, generally hacked
additional virgin olive oil, for showering
Framework
Measure the segments for the player into a goliath bowl and consolidate 1/2 tsp salt and 125ml warm water. Blend to shape a delicate player, then tip onto your work surface and handle for 5 mins or until the mix feels stretchy. Clean and oil the bowl and give back the hitter. Cover with stick film and surrender some place warm to ascend for 1 hr, or until the mix has expanded in size.
In the mean time, make the sauce. Warm 1 tbsp olive oil in a skillet and consolidate the garlic. Sizzle precisely for 30 secs, ensuring the garlic doesn't cocoa, then consolidate the passata. Season well and climb for 8-10 mins until you have a rich sauce – consolidate a smash of sugar on the off chance that it tastes an excessive amount of tart. Put aside.
Precisely when the player has risen, hammer out the air and move it into a pizza base an indistinguishable size from a wide griddle. Oil the surface of the player, cover with stick film , then leave on the work surface for 15 mins to puff up a bit. In the mean time, warm 2 tbsp oil in the skillet and join the aubergines in a solitary layer (you may need to cook in groups). Season well and cook for 4-5 mins on every side until really delicate and awesome. Exchange to a dish and cover with annihilation to keep warm.
Warm whatever is left of the 1 tbsp of oil in the skillet and precisely lift the mix into it. You may need to reshape it a little to fit. Cook over a low-medium warmth until the underside is awe inspiring chestnut and the edges of the mix are beginning to look dry and set – this ought to take around 6 mins, however it's best to pass by eye. Flip over, shower genuinely more oil around the edge of the skillet so it streams underneath the pizza base, and cook for another 5-6 mins until awe inspiring and cooked through. Warm the sauce on the off chance that you have to and spread it over the base. Beat with the warm aubergines and spot with spoonfuls of ricotta. Scramble with mint and sprinkle with to some degree additional virgin olive oil just before serving.
