- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus 1 hour proving
- Effort: easy
For the pizza base
- 250 g strong bread flour
- 15 g fresh yeast
- 100 ml tepid water
- olive oil
- pinch of sea salt
- pinch of sugar
For the topping
- ready-made passata
- drizzle olive oil
- capers, drained, to taste
- tinned anchovies, to taste
- dried red chilli flakes, to taste
1. Combine the flour, salt and sugar in a mixing bowl.
2. In a small bowl, mix together the yeast and a splash of water and rub with your fingers to dissolve the yeast. Make a well in the centre of the dry ingredients and pour the yeast into the flour. Stir in enough of the remaining water to make a soft dough and mix together with your hands.
3. Tip the dough out onto a lightly floured clean work surface and knead for 10 minutes, or until smooth and elastic. Divide the dough into 10-20 balls, depending on how large you wish the pizzas to be.
4. Rub enough baking trays to hold all the balls of pizza with olive oil. Place the balls on the trays and cover each with a clean tea towel. Leave in a warm place until doubled in size.
5. Remove the dough from the trays and press down on each pizza ball to flatten. Oil the baking trays again (or alternatively oil a pizza stone for each pizza) and preheat the oven to 220C/gas 7.
6. For the topping: mix together the passata and olive oil, to taste, in a bowl. Stir in the capers, anchovies and chilli flakes. Add salt and pepper - though take care not to add too much as the gorgonzola is quite salty.
7. Spread the tomato topping over each pizza, top with the slices of aubergine and gorgonzola cubes and place in the oven to cook for about 10-15 minutes until piping hot. Serve at once.
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