© Copyright 2017 Emile Henry
Pizza grilled Eggplant, Prosciutto and Pesto
USING THE PIZZA STONE
170g / 1 cup strong bread flour
30g fine durum wheat flour
4g / 1 tsp fine salt
5g / 1 ½ tsp dry yeast
2 tbsp olive oil
100ml / half a cup
200ml tomato sauce
5 slices of proscuitto ham (thinly
sliced Italian ham)
10 black olives
Fine salt and ground pepper
A pinch of coarse salt
12 fresh basil leaves
1 clove of garlic
20g / 1 ½ tbsp pine nuts
2 tbsp grated parmesan
- Heat the water in the pan until it reaches about 40°C.
- Mix the flour, salt, durum wheat flour and dry yeast in a mixing bowl.
- Pour in the warm water and olive oil and work the dough into an even, elastic consistency. Shape the dough into a ball and leave to rest for 30 minutes under a cloth.
- Pre-heat the Pizza Stone on the barbecue for 10 minutes with the lid closed.
- Sprinkle flour and durum wheat flour on your work surface and roll out the dough.
- Pour the tomato sauce on top, spreading it all over the pizza, and add salt and pepper.
- Cut the eggplant into thin slices and grill lightly on each side, on the barbecue.
- Arrange the slices of eggplant, mozzarella, proscuitto and olives on top.
- Make the pesto by putting the pine nuts in a blender with the parmesan, garlic, basil leaves, olive oil and coarse salt. Blend until smooth and drizzle over the pizza.
- Pick up the pizza with the pizza peel and slide onto the hot Pizza Stone on the barbecue. Close the lid and cook for around 10 minutes. The crust should be crisp and golden.
- Remove the pizza from the Pizza Stone with the pizza peel. You can leave the dish on the barbecue if you want to cook another pizza straightaway!
A good tip: You can replace the proscuitto with king prawn tails.