Roasted Aubergine and Buffalo Mozzarella Pizza with Garlic and Chilli
By Joe
Source: NYT Cooking.
Neapolitan-style pizzas featuring tender roasted aubergine, silky fresh buffalo mozzarella, and a bright chilli-and-garlic bite.
Always check the labels of the products you use.
Method
- 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).
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Low sugars: 3.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 267 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
