Roasted Aubergine and Buffalo Mozzarella Pizza with Garlic and Chilli
Inspired by techniques from NYT Cooking.
Neapolitan-style pizzas featuring tender roasted aubergine, silky fresh buffalo mozzarella, and a bright chilli-and-garlic bite.
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Method
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Equipment
- stand mixer with dough hook or food processor
- large bowl
- cling film
- pizza stone
- rimmed baking tray
- baking paper
- pizza peel or flat baking sheet
- wire rack
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 989 kcal |
| Protein | 30.4 g |
| Carbohydrate | 127.7 g |
| of which sugars | 9.7 g |
| of which free sugars | 0 g |
| Fat | 40.1 g |
| of which saturates | 12.4 g |
| Fibre | 11.8 g |
| Salt | 4.38 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dough
- 1½ tsp dried active yeast
- 420 ml warm water
- 10 ml extra-virgin olive oil
- 575 g plain flour
- 6 g fine sea salt or table salt about 1 tsp
- 5 ml olive oil, for the bowl
Aubergine
- 900 g aubergines (2 medium), cut into 2.5 cm cubes
- 60 ml extra-virgin olive oil
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp ground black pepper
Topping
- 120 g tinned plum tomatoes, blended smooth
- 6 garlic cloves, thinly sliced
- ½ tsp dried chilli flakes
- 30 ml extra-virgin olive oil, for drizzling
To finish
- 225 g buffalo mozzarella
- 15 g fresh basil leaves, torn
- ½ tsp flaky sea salt
- 1
Prepare dough. Stir 1½ tsp dried yeast, 420 ml warm water and 10 ml oil in a mixer bowl and let it sit for about 5 minutes until foamy, then add 575 g flour and 1 tsp salt and mix with the dough hook for 2 to 3 minutes until smooth and slightly elastic.
- 2
Bulk ferment. Turn the dough into an oiled bowl, cover with cling film and chill overnight to develop flavour.
- 3
Divide. Cut the dough into 4 equal pieces, shape each into a tight ball, place on an oiled tray, cover loosely and refrigerate for 1 to 2 hours (up to 6 hours is fine).
- 4
Roast. Set the oven to 230 °C with shelves on the top and bottom thirds and the stone on the upper shelf; toss the 900 g aubergine cubes with 60 ml oil, 1 tsp salt and ½ tsp pepper on a rimmed tray and roast on the lower shelf for 40 to 45 minutes, turning halfway, until charred and tender.
- 5
Shape. Raise the oven to 260 °C; stretch each dough ball on a sheet of baking paper into a 30 cm round, spread 2 tbsp blended tomato leaving a 1 cm rim, scatter one quarter of the 6 sliced garlic cloves, an eighth of a teaspoon of the chilli flakes, a quarter of the 30 ml drizzling oil, and one quarter of the roasted aubergine.
- 6
Bake. Slide each pizza (paper and all) onto the hot stone and bake for 7 to 10 minutes until the base is crisp and golden.
- 7
Finish. Using tongs, pull each pizza onto a cooling rack, immediately tear over one quarter of the 225 g buffalo mozzarella while still hot, scatter some of the 15 g basil, add a small drizzle of extra oil and a sprinkle of flaky salt.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
