Barley flour pizza with aubergine and pine nuts

July 12th, 2012 Comments Off on Barley flour pizza with aubergine and pine nuts

For the dough:
  • 200 gr  barley flour
  • 100 gr all purpose flour
  • 25 gr. fresh yeast 
  • 3/4 cup lukewarm water
  • salt

Dissolve yeast in lukewarm water. Put barley flour and all purpose flour in a bowl and make a well in the center and put dissolved yeast in this center. Add a pinch of salt.

By the help of a food mixer, mix it by adding water for 10 minutes to form a dough.  If you don’t have a food mixer, knead the dough by hand. Form into a roll.

Make two incisions on top of the dough. Cover and let rise for at least one hour in a warm place while you prepare the sauce.

For the sauce:

  • 2 T. extra virgin olive oil
  • 1 clove garlic (mashed)
  • 100 gr. preferably home made tomato sauce
  • 1 t. basil

Saute mashed garlic with olive oil.

Add tomato sauce and chopped basil. Bring to a boil for 8-10 minutes.

For the topping:

  • 10 slices of  salami (cut into small cubes)
  • 1 aubergine (cut slices and then small cubes)
  • 1 onion (cut into rings)
  • 1 red bell pepper (cut into small cubes)
  • 50 black olive olives (stoned)
  • 100 gr. grated kaşar cheese (or a hard yellow cheese)
  • 100 gr Parmigiano Reggiano cheese (grated)
  • dried thyme
  • 2 T pine nuts
  • extra virgin olive oil

In a bowl, put 3 T extra virgin olive oil and a pinch of salt. Place the cubed aubergines in it and let rest until you prepare the pizza dough.

Roll out the dough and put on lightly greased pizza pan. Spread the dough first and then the sauce.

Add the topping ingredients and the oiled aubergines.

Finally spread the grated kaşar and Parmigiano cheese over topping as a coat.  Sprinkle with dried thyme.

Cook in preheated hot oven 200° C about 25-30 minutes, until crisp and golden.

Before taking it from oven, sprinkle with 1 T extra virgin olive oil and serve immediately.

Last year: summer pizza with aubergine

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