1 1/2 cups of shredded mozzarella cheese
1/2 cup of chopped fresh basil leaves
1/4 cup of toasted walnuts
1/4 cup of grated Parmesan cheese
7 tablespoons of olive oil
1 tablespoon of white wine vinegar
200g of melted Emmental cheese, crumbled
4 cloves of minced garlic
1 medium eggplant, cut into cubes
1 red bell pepper, sliced
Dough
3 cups of all-purpose flour
3 tablespoons of olive oil
1 tablespoon of active dry yeast
1 tablet of biological yeast (15g)
1 1/2 cups of shredded mozzarella cheese
1/2 cup of chopped fresh basil leaves
1/4 cup of toasted walnuts
1/4 cup of grated Parmesan cheese
7 tablespoons of olive oil
1 tablespoon of white wine vinegar
200g of melted Emmental cheese, crumbled
4 cloves of minced garlic
1 medium eggplant, cut into cubes
1 red bell pepper, sliced
Dough
3 cups of all-purpose flour
3 tablespoons of olive oil
1 tablespoon of active dry yeast
1 tablet of biological yeast (15g)
Filling
Let the garlic sit in the olive oil for 30 minutes. Reserve
Sprinkle salt on the eggplant and let it drain for 30 minutes
Dry
Fry the eggplant in half the olive oil
Add the vinegar and cook until evaporated
Dough
Dissolve the yeast in a quarter cup of warm water
Add more water, olive oil, salt, and flour
Mix well and then knead
If needed, use more flour
Grease with butter, cover, and let rest for 1 hour
Preheat the oven to a high temperature and place two trays on the lower rack
Mix the mozzarella cheese with other cheeses
Divide the dough into four equal parts
Open the first one into a circle of 20 cm in diameter
Brush with olive oil, leaving a free border
Spread a quarter of the cheese and same proportion of eggplant, bell pepper, and basil
Brush the border with water
Fold in half and close
Repeat the operation with the remaining dough
Cover, let rest for 15 minutes, and bake until crispy.
