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Saturday, April 9, 2011

Aubergine and zucchini pizza

Although I'm not vegetarian, my favorite pizza in the whole world (and I've been around a few places) is the "Vegetarian pizza" from "Mamma Mia" bistro next to my Faculty in Bucharest. For years I've ate there almost everyday and most times that was the pizza on the menu, followed by a slice of one of their delicious cakes and tarts (sort of like in the movie Blueberry Nights). 
Can you imagine what it means for a picky spoiled brat like me to eat almost the same thing for lunch everyday? It means that pizza was darn good. 
This was an attempt to recreate the home taste away from home and folks, I believe I've succeeded and extra. This was really, really good (to me at least). The eggplant and zucchini baked flavors are spiced up with thyme, olive oil, caraway fruit and the overall crispiness. Give it a try.

Ingredients (serves 2):
  • pizza dough enough for a baking tray
  • 100 ml tomato paste
  • 50 g grated emmentaler cheese
  • 1 tablespoon caraway fruit (wrongly called seeds)
  • 2 teaspoons dried thyme
  • 1 tablespoon olive oil
  • 1/3 eggplant
  • 1/3 zucchini
  • a few leaves of fresh basil
Preheat the oven to 180 degrees C. Roll out the pizza dough on a tray lined with baking sheet:

Spread the tomato sauce on it:

Cut the eggplant piece into thin slices and top the dough with them:

Also thinly slice the zucchini and add it to the pizza, filling up the remaining space:

Sprinkle the caraway and olive oil over it:

Top with the thyme and grated cheese:

Also add the basil leaves, torn with your hands:

Put in the oven and bake for 25-30 minutes until really crispy (but not dark browned). Take out and dig in.

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