All kids love pizza, don’t they?
I haven’t come across a kid who doesn’t like pizza yet I believe, have you? My kids absolutely love pizza, especially if they can make them themselves and choose and pick what goes on it. We often can make our own pizza without having to plan it much, the fridge and the kitchen cupboard usually provide all we need for it. This aubergine and mozzarella pizza is my new favourite pizza.
For the dough, you only need flour, yeast, olive oil, salt and water. I usually make the dough myself, divide it in parts for each pizza individually and every one rolls out their own pizza. In the meantime I empty the fridge and the cupboard and fill quite a few bowls with the toppings. These are our favourite toppings:
- green and black olives
- aubergines, courgettes and artichoke in jars
- sundried tomatoes
- fresh cherry tomatoes
- red pepper
- pineapple (preferably fresh)
- cheese: mozzarella, feta, parmesan, cheddar, blue cheeses
- ham or salami
- oregano and basilicum
This time I used a bit more fresh vegetables. I joined the Foodblogswap again and was inspired by this aubergine tart from Oh My Dish. I love aubergines myself, but usually the kids aren’t very keen. So I turned her aubergine tart into the aubergine and mozzarella pizza. This is the first time the kids consciously ate the aubergine and even liked it. Ok, not all three of them, but two out of 3 did! That is succes in my books!
I used mozzarella because the kids love it when it turns a bit sticky and they can pull treads of it while they eat it. If you like feta, you may want to use feta instead, it has got a stronger flavour that I really like actually.
Homemade pizza with aubergine and mozzarella
|Prep:||Cook:||Yield: serves 4 adults or 2 adults and 3 kids||Total:|
- 450 grams of flour
- 2.5 tsp dried yeast
- 4 tbsp olive oil
- 1 tsp salt
- 300 ml luke warm water
- 2 aubergines
- 250 grams of mozzarella (drained net weight) or feta
- fresh basilicum
- 250 ml passata
- oregano, salt and pepper
- 200 grams of black olives
- 250 gram cherry tomatoes
- 100 gram grated parmesan
- Start by making the dough. First mix all the dry ingredients and the olive oil.
- Then add the water bit by bit. At first you can stir the water in the flour with a spoon. When the mixture becomes too firm, use your hands and knead the dough on the kitchen top or a baking mat. If the dough is to sticky to knead, add a bit of flour. If it is too dry, add some water (a little at a time).
- Knead until you have a good elastic ball of dough.
- Leave to rest for about an hour.
- In the meantime you can prepare the toppings and preheat the oven on 200 ºCelsius.
- Season the passata with oregano, salt and pepper.
- Slice the mozzarella, grate the parmesan and half the cherry tomatoes.
- After an hour, divide the dough. The recipe is good for 4 full size pizzas, I divide it into 2 quarters and divide the second half in three for smaller size pizzas for the kids.
- Briefly knead the separate balls of dough and roll out with a rolling pin. Use some flour to dust the baking mat and the rolling pin if necessary.
- Oil the pizza trays (or tart tins, even simple oven trays can do the job) before you bring the dough in them.
- Now you can add the topping to the pizzas. Start with a thin layer of passata.
- Then add the aubergines, mozzarella, olives and half cherry tomatoes (open side up to avoid the juice to complete run out of the tomatoes).
- Splash some olive oil over the pizza, some extra oregano and finish with the grated parmesan.
- Bake in the oven during 10 to 15 minutes. Keep an eye on them from 10 minutes onwards, you want them to be crispy and firm at the bottom and not burned at the top.
- When baked, decorate with the fresh basilicum to add some colour.
from More Than Just Carrots