Ingredients- 450g (1lb) of pizza dough - 1 small eggplant - 1 zucchini - half mozzarella - black olives - oilve oil - oregano |
Wash and slice the eggplant. Leave it on a tray with salt for 10-20 min. |
Leave the dough covered in a bowl for at least 4-5 hours to rise. In a round oven tray put some flour and lay the dough on it. Add more flour if the dough is too wet. With your hands make it flat following the movements in the pictures. |
Hold the left side of the dough with your left hand, and pull it outward with your right hand in a circular motion, rotating clockwise after each time. Repeat this movement among the perimeter of the circle. Never try to streach the center. |
Once the dough is about the same size of the tray pour the olive oil on the dough, paying attention to spread it on the crust. Add black olives. |
Wash and slice the zucchini, place them in a grill pan and grill them on both sides. Once they are cooked add them on top of the focaccia. |
Grill the eggplant slices on both sides and add them on top of the focaccia. |
Add some olive oil on top and cook in the oven for 15 min at 200°C (390F). Then slice half of a mozzarella and add it on top of the focaccia. |
Add oregano and cook in the oven for 15 min at 200°C (390F). |
Serve warm. |
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