1 1/2 cups shredded mozzarella
1/2 cup chopped fresh parsley
1/4 cup chopped walnuts
1/4 cup grated Parmesan cheese
7 tablespoons olive oil
1 tablespoon white wine vinegar
200g melted cheddar cheese, crumbled
4 cloves garlic, minced
1 medium eggplant, cut into cubes
1 red bell pepper, cut into strips
Crust
3 cups all-purpose flour
3 tablespoons olive oil
1 teaspoon salt
1 tablet active dry yeast (15g)
1 1/2 cups shredded mozzarella
1/2 cup chopped fresh parsley
1/4 cup chopped walnuts
1/4 cup grated Parmesan cheese
7 tablespoons olive oil
1 tablespoon white wine vinegar
200g melted cheddar cheese, crumbled
4 cloves garlic, minced
1 medium eggplant, cut into cubes
1 red bell pepper, cut into strips
Crust
3 cups all-purpose flour
3 tablespoons olive oil
1 teaspoon salt
1 tablet active dry yeast (15g)
Filling
Let the garlic sit in the oil for 30 minutes. Reserve
Dust the eggplant with salt and let it sit for 30 minutes
Dry
Fry the eggplant in half the olive oil
Add the vinegar and cook until it evaporates
Meanwhile, toast the walnuts in a tablespoon of olive oil and add to the eggplant
Crust
Hydrate the yeast in a quarter cup of warm water
Add more water, olive oil, salt, and flour, mixing well
Mix well and then knead
If needed, add more flour
Grease with butter, cover, and let it rest for 1 hour
Preheat the oven and place two baking sheets on the lower rack
Mix the mozzarella with the cheeses
Divide the dough into four portions
Open the first one to a 20cm circle
Baste with olive oil, leaving a border free
Spread a quarter of the cheese and the same amount of eggplant, bell pepper, and parsley
Dust the border with water
Folding in half and closing
Repeat the operation with the remaining dough
Cover, let it rest for 15 minutes, and bake until crispy.
