Frying pan pizza with aubergine, ricotta & mint

Frying pan pizza with aubergine, ricotta & mint

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(3 ratings)

Prep: 25 mins Cook: 35 mins plus rising

Easy

Serves 2

This recipe ensures a crispy-bottomed pizza without ever turning on the oven. It's easy, veggie and 2 of your 5-a-day

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal721
  • fat31g
  • saturates7g
  • carbs85g
  • sugars10g
  • fibre9g
  • protein20g
  • salt1.4g
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Ingredients

    For the dough

    • 200g strong white bread flour, plus a little for dusting
    • ½ tsp fast-action dried yeast
    • ¼ tsp golden caster sugar
    • a little oil, for greasing

    For the toppings

    • 4 tbsp olive oil, plus a little extra
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 garlic clove, thinly sliced
    • 200g passata
    • pinch of golden caster sugar (optional)
    • 1 small aubergine, sliced into discs
      Aubergine

      Aubergine

      oh-ber-geen

      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 100g ricotta
      Ricotta

      Ricotta

      ree-cot-a

      Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

    • small handful mint, roughly chopped
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • extra virgin olive oil, for drizzling

    Method

    1. Weigh the ingredients for the dough into a large bowl and add 1/2 tsp salt and 125ml warm water. Mix to form a soft dough, then tip onto your work surface and knead for 5 mins or until the dough feels stretchy. Clean and grease the bowl and return the dough. Cover with cling film and leave somewhere warm to rise for 1 hr, or until the dough has doubled in size.

    2. Meanwhile, make the sauce. Heat 1 tbsp olive oil in a pan and add the garlic. Sizzle gently for 30 secs, making sure the garlic doesn’t brown, then add the passata. Season well and bubble for 8-10 mins until you have a rich sauce – add a pinch of sugar if it tastes a little too tart. Set aside.

    3. When the dough has risen, knock out the air and roll it into a pizza base the same size as a large frying pan. Oil the surface of the dough, cover with cling film , then leave on the work surface for 15 mins to puff up a little. Meanwhile, heat 2 tbsp oil in the frying pan and add the aubergines in a single layer (you may have to cook in batches). Season well and cook for 4-5 mins on each side until really tender and golden. Transfer to a dish and cover with foil to keep warm.

    4. Heat the remaining 1 tbsp of oil in the pan and carefully lift the dough into it. You may have to reshape it a little to fit. Cook over a low-medium heat until the underside is golden brown and the edges of the dough are starting to look dry and set – this should take about 6 mins, but it’s best to go by eye. Flip over, drizzle a little more oil around the edge of the pan so it trickles underneath the pizza base, and cook for another 5-6 mins until golden and cooked through. Reheat the sauce if you need to and spread it over the base. Top with the warm aubergines and dot with spoonfuls of ricotta. Scatter with mint and drizzle with a little extra virgin olive oil just before serving.

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    Comments, questions and tips

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    Alinar2
    10th Oct, 2017
    5.05
    Delicious! I had to adjust a bit the dough recipe (mainly add more flour because with 200g of flour & 125 ml water it was too sloshy) and used dried mint but the effect was brilliant. Will definitely make it again.
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