Eggplant and Bell Pepper Pizza

Name: Eggplant and Bell Pepper Pizza
Yield: 8
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup warm water; 1/4 cup olive oil; 1 teaspoon salt; 1 packet active dry yeast; Mozzarella sauce; 4 ripe tomatoes, diced (400g); 1/2 teaspoon salt; 12 tablespoons extra virgin olive oil; Cobertura; 12 tablespoons extra virgin olive oil; 1/2 teaspoon oregano; 1/2 teaspoon thyme; 200g mozzarella cheese, sliced; 10 black olives, pitted and quartered; 6 cloves garlic, minced; 2 sprigs fresh rosemary; 1 medium eggplant, sliced; 1 medium red bell pepper, sliced; Salt and Calabrian hot peppers to taste

1
1 1/2 cups all-purpose flour
2
1/2 cup warm water
3
1/4 cup olive oil
4
1 teaspoon salt
5
1 packet active dry yeast
6
Mozzarella sauce
7
4 ripe tomatoes, diced (400g)
8
1/2 teaspoon salt
9
12 tablespoons extra virgin olive oil
10
Cobertura
11
12 tablespoons extra virgin olive oil
12
1/2 teaspoon oregano
13
1/2 teaspoon thyme
14
200g mozzarella cheese, sliced
15
10 black olives, pitted and quartered
16
6 cloves garlic, minced
17
2 sprigs fresh rosemary
18
1 medium eggplant, sliced
19
1 medium red bell pepper, sliced
20
Salt and Calabrian hot peppers to taste

Ingredients

1
1 1/2 cups all-purpose flour
2
1/2 cup warm water
3
1/4 cup olive oil
4
1 teaspoon salt
5
1 packet active dry yeast
6
Mozzarella sauce
7
4 ripe tomatoes, diced (400g)
8
1/2 teaspoon salt
9
12 tablespoons extra virgin olive oil
10
Cobertura
11
12 tablespoons extra virgin olive oil
12
1/2 teaspoon oregano
13
1/2 teaspoon thyme
14
200g mozzarella cheese, sliced
15
10 black olives, pitted and quartered
16
6 cloves garlic, minced
17
2 sprigs fresh rosemary
18
1 medium eggplant, sliced
19
1 medium red bell pepper, sliced
20
Salt and Calabrian hot peppers to taste

Directions

1
Dough
2
Achieve a high temperature in the oven by preheating it
3
Dissolve the yeast in warm water
4
Add 1 cup of flour, olive oil, and salt
5
Mix well
6
Knead the dough, adding more flour as needed, until it is smooth and elastic
7
Make a ball, brush with olive oil, and wrap with plastic film
8
Let it rise for 40 minutes or until doubled in volume
9
Knead for another minute
10
Roll out the dough to form a disk
11
Flip it over, brush with olive oil, and dust with flour
12
Bake the crust for 8 minutes. Reserve
13
Cobertura
14
Achieve a high temperature in the oven by preheating it
15
Roast the eggplant with 7 tablespoons of olive oil, half the garlic, and half the thyme, salt, and pepper
16
Let it rest for 40 minutes
17
2 Roast the bell pepper with the remaining olive oil, garlic, and thyme, salt, and pepper
18
Let it rest for 40 minutes
19
3 Add half of the oregano to the sauce, mix well, and distribute over the pre-baked crust, leaving a 2 cm border
20
Cover with mozzarella cheese and then with eggplant and bell pepper slices, starting from the center
21
Dust with remaining olives and oregano
22
Bake for 10 minutes or until the crust is lightly golden.