Pizza with Eggplant and Bacon
Pane-Bistecca
Pizza one can always eat! For me especially, the pizza with eggplant and bacon definitely is my favorite!!! What I find so great is that you can use pizza dough for many things.
Make the Bread Basket with braed rolls, or the Herb Focaccia, or the Garlic Rose Bread, how about a Rosemary-Focaccia Pot Bread or a crispy Focaccia al aglio e gorgonzola? You see, there are many possibilities.
Make the Bread Basket with braed rolls, or the Herb Focaccia, or the Garlic Rose Bread, how about a Rosemary-Focaccia Pot Bread or a crispy Focaccia al aglio e gorgonzola? You see, there are many possibilities.
Ingredients
For the dough:
500 g Flour, the typical pizza flour or bread flour
7 g dried Yeast
1/2 tbsp Sugar
2 tbsp Olive Oil
1 1/2 tsp Salt
280-300 ml warm Water
Fresh Mozzarella
Fried Auberginen Slices
several Bacon Slices
Basil Leaves
Pepper
Oregano
Olive Oil
For the Topping:
Instructions
1
Step 1
Mix 1/3 of the flour with the yeast, sugar and half of the warm water, cover and let stand for 30 minutes.
2
Step 2
Add the remaining flour, olive oil and knead well in a machine or by hand, slowly add the remaining water (you may not need as much) When the dough comes together slowly, add the salt, knead well until a smooth dough is formed.
3
Step 3
Cover the dough and let it rise in a warm place for about 2 hours. The dough can then be frozen in pieces, I always have some in the freezer!
4
Step 4
Cut the dough into 2 pieces, makes 2 large pizzas, and roll out very thin.
5
Step 5
Preheat the oven to 250 C degrees. The oven must be really hot for the pizza crust to be crispy. Many make the mistake of baking pizzas in the oven at 180-200 C degrees, but this turns into more of a cake than a crispy pizza.
6
Step 6
Top as desired or as above, drizzle a little olive oil over the top and place in the hot oven. Bake at 250 C degrees for about 10-12 minutes. The crust should be browned, and all the cheese melted.
Notes
One can always eat pizza!
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")