FOR THE CRUST - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh active dry yeast (15 g) crumbled or 1 tablespoon of instant yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE TOPPING
2 medium eggplants
2 tablespoons of salt
1/2 cup of olive oil (120 ml)
1 cup of cottage cheese (220 g)
2/3 cup of grated Parmesan cheese (80 g)
2 cloves of garlic, minced
1 tablespoon of dried oregano
1 tablespoon of fresh thyme (optional)
Salt and black pepper to taste
FOR THE CRUST - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh active dry yeast (15 g) crumbled or 1 tablespoon of instant yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE TOPPING
2 medium eggplants
2 tablespoons of salt
1/2 cup of olive oil (120 ml)
1 cup of cottage cheese (220 g)
2/3 cup of grated Parmesan cheese (80 g)
2 cloves of garlic, minced
1 tablespoon of dried oregano
1 tablespoon of fresh thyme (optional)
Salt and black pepper to taste
MAKE THE CRUST:
1 Combine the warm water and yeast in a bowl
Let it sit for 5 minutes until the yeast is dissolved
2 Add 1 cup of flour, olive oil, and salt
Mix well with a wooden spoon or a stand mixer
3 Gradually add more flour and mix until the dough comes together and forms a ball
4 Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic
5 Divide the dough into two portions and roll each into a ball
Let it rest for 30-45 minutes
6 Roll out each ball of dough into a thin circle, about 1/4 inch thick
7 Prepare the topping: Slice the eggplants into thin rounds, sprinkle with salt on both sides, and let them sit for 30 minutes to drain excess moisture
Pat dry with paper towels
8 Heat a non-stick skillet or griddle over medium-high heat
Cook the eggplant slices until golden brown on both sides
9 Brush the pizza crusts with olive oil
Spread half of the cottage cheese on each crust, leaving a 1.5 inch border
10 Sprinkle Parmesan cheese and top with the eggplant slices
Season with salt, black pepper, minced garlic, dried oregano, and fresh thyme (if using)
Drizzle with the remaining olive oil
11 Bake in a preheated oven at 250°C for 20 minutes or until the crust is golden brown.
