Ingredients

200g strong white bread flour, plus a little for dusting

½ tsp fast-action dried yeast

¼ tsp golden caster sugar

A little oil, for greasing

4 tbsp olive oil, plus a little extra

1 garlic clove, thinly sliced

200g passata

Pinch of golden caster sugar (optional)

1 small aubergine, sliced into discs

100g ricotta

Small handful mint, roughly chopped

Extra virgin olive oil, for drizzling

Instructions

Step 1: In a large bowl, combine the flour, dried yeast, golden caster sugar, and ½ tsp salt. Add 125ml warm water and mix to form a soft dough. Tip onto a floured surface and knead for 5 minutes until the dough feels stretchy. Clean and lightly oil the bowl, place the dough inside, cover with cling film, and leave in a warm place to rise for 1 hour or until doubled in size.

Step 2: Meanwhile, heat 1 tbsp olive oil in a pan, add the sliced garlic, and gently sizzle for 30 seconds without browning. Pour in the passata, season well, and simmer for 8-10 minutes until thickened. Add a pinch of sugar if the sauce tastes too tart. Set aside.

Step 3: Once the dough has risen, punch it down and roll it out to the size of a large frying pan. Brush the dough surface with a little oil, cover with cling film, and let it rest on the work surface for 15 minutes to puff up slightly.

Step 4: Heat 2 tbsp olive oil in the frying pan and add aubergine slices in a single layer (cook in batches if needed). Season and fry for 4-5 minutes on each side until golden and tender. Transfer to a plate and cover with foil to keep warm.

Step 5: Heat the remaining 1 tbsp olive oil in the pan. Carefully lift the dough into the pan, reshaping if necessary. Cook over low-medium heat until the underside is golden and edges look dry and set, about 6 minutes.

Step 6: Flip the dough over, drizzle a little oil around the pan’s edge so it seeps under the base, and cook for another 5-6 minutes until golden and cooked through.

Step 7: Reheat the tomato sauce if needed, spread it evenly over the cooked pizza base. Top with warm fried aubergines, spoon dollops of ricotta, sprinkle with chopped mint, and finish with a drizzle of extra virgin olive oil before serving.

Tips & Variations

Use fresh mozzarella instead of ricotta for a gooey, melty topping.

Try adding chili flakes to the tomato sauce for a spicy kick.

For a gluten-free option, substitute the bread flour with a gluten-free flour blend suitable for bread-making.

To speed up the dough rising time, place the bowl in a slightly warm oven (turned off) or near a radiator.

Roast the aubergine in the oven instead of frying for a lighter version with less oil.

FAQs

Can I use other vegetables instead of aubergine?

Yes, you can swap aubergine for vegetables like zucchini, bell peppers, or mushrooms, adjusting cooking times as needed to achieve tenderness.

How do I know when the dough is properly cooked through?

The dough should be golden brown on both sides and feel firm when pressed lightly. Cooking low and slow helps ensure it’s cooked through without burning.