Ingredients

(makes enough to top 2 pizzas)

Pizza dough, recipe here

Tomato sauce, recipe here

1 eggplant, thinly sliced into rounds

150g goats cheese

50g prosciutto

1 Tbsp flour + 1 Tbsp polenta

Prep It

Preheat oven to 200°C.

Thinly slice eggplant and place on a lined oven tray with a good drizzle of olive oil. Eggplant needs lots of oil to cook well. Season with salt and pepper and roast in the middle of the oven for about 20 minutes, until golden and tender. Turn once during cooking. You can do this well ahead of time to be nice and organised, it keeps well in the fridge.

Make It

Place pizza stone/baking tray in oven and preheat to 250°c or as hot as it will go.

Mix flour and polenta together on a clean bench (alternatively just use flour) and place proved dough ball in the middle. Use tips of fingers to to press the dough out in a clockwise motion, until you get a 1cm thick circle. Using the flat fingers push/stretch the dough out until its so thin that you can almost see through the dough. Transfer to a piece of baking paper to make it easier to move the pizza to the oven.

Spread 3 good tablespoons of tomato sauce onto pizza base and top with slices of cooked aubergine.

Bake It

Transfer to baking stone/tray in oven, carefully slide paper away and bake for 10-15 minutes, until cooked through. Switch oven to high grill, remove pizza from oven and drizzle with a little olive oil. Return to oven and grill for 1-2 minutes, until golden and blistery. Watch while grilling to ensure it doesn’t burn.

Remove from oven and transfer to a chopping board. Crumble over goats cheese, layer with prosciutto and cut into wedges. Drizzle with more olive oil and probably sprinkle over more salt.

Eat It!