Eggplant and Kashkaval Pizza with Basil, from Erez Komarovsky

Dough Ingredients

1 kg. pizza flour

600 ml. very cold water

3 grams yeast

25 grams salt

50 ml. olive oil

Dough Preparation

Knead the flour and water with the yeast for about 8 minutes, until the dough is uniform. Add the salt and knead more quickly. After 3-4 minutes add the olive oil slowly, while kneading, until the dough absorbs all the oil. Place the dough in an oiled bowl, cover tightly with plastic wrap and leave for half an hour.

Divide the pastry into 8-10 balls. Oil them with olive oil and place on a pan lined with baking paper. Cover loosely with plastic wrap (or a plastic bag) and refrigerate for 24-48 hours. About 1 hour before baking, remove from the fridge and leave to rise.

Heat the tabun to a very high heat, about 310 degrees.

Topping Ingredients

300-400 grams aged Kashkaval

2 hot green peppers, thinly sliced

4 small eggplants

1/2 cup garlic confit

1/2 liter 38% sweet cream

Salt to taste

Ground white pepper

Basil leaves

Topping Preparation

Roast the eggplants in the tabun until done. Place in a strainer to cool slightly. Peel and return to the strainer to drain.

Place the cream in a small pot with a little salt and white pepper. Bring to a boil, reduce the heat, and cook while stirring with a wooden spoon for about 20 minutes to thicken. Remove from the heat and leave to cool.

Strain the garlic confit and mash with the cream.

Roll out the dough very thinly on a surface floured with pasta flour. Spread the cream and garlic mixture on the base. Scatter the roast eggplant on top, and then the green chili slices. Lastly sprinkle generously with grated Kashkaval. Bake in the tabun until the crust is crispy. Sprinkle with basil and serve immediately.