ECO's Smoked Aubergine Pizza

Put the flour in an adequate sized bowl, make a well in the middle and add water, plus the warm water which should be pre-mixed with the sugar and yeast. Mix by hand until you form a lovely dough ball using any excess flour to dry off hands if they get sticky. Ingredients can also go into a food processor; you'll know when its ready because the dough ball rolls to one side.

Cover the dough ball in a bowl with cling film and leave to rise in a dark room until double the size

On a flat surface divide into 6 dough balls approx. 270g each in weight. Once again leave to rise on a baking tray until double in size

Heat up oven to maximum temperature. Dust surface, take a ball and begin to push it open with your hands until 12" in diameter, using a rolling pin if required. Once again leave to rest for around 10 minutes then it's time to add the toppings

For Smoked Aubergine Topping:

Take 1 clean aubergine and 1 red pepper and grill so that the skins blister and slightly blacken which is what gives the smoked flavour, make sure you watch these because they can easily burn so continue to rotate

When they are soft and juicy to the touch (aubergine will take a bit longer) remove from the grill and leave to cool enough so that you can peel the skins off by hand

Once peeled chop or pulse aubergine and pepper together to a chunky texture

Then season to taste with sea salt, ground black pepper, cayenne pepper. Add 2 tablespoons of good extra virgin olive oil

Add the tomato sauce to the opened pizza which is resting happily on a baking sheet; use the base of a large spoon to spread evenly, spread the smoked aubergine too in a similar way, 50g of aubergine dip is ample. Add chopped mozzarella, sprinkle evenly and bake until the pizza is golden

When the pizza comes out add the hand broken burrata, fresh basil and pecorino too if you like, rocket is also good.