serves
5-6
prep
50 minutes
cook
45 minutes
difficulty
Mid
serves
5-6
people
preparation
50
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 1 eggplant
- salt and pepper, to season
- 1 large onion
- 1 tbsp extra virgin olive oil, plus extra, to drizzle
- 1 zucchini
- 2 tbsp chopped flat-leaf parsley
- 50 g grated Parmigiano Reggiano
- ¼ cup grated mozzarella (optional)
Dough
- 100 g spelt flour
- 100 g wholemeal flour
- 50 g strong bread flour
- 1 tsp (scant) salt
- 1 tbsp olive oil
- 1 tsp dried yeast
- ½ tsp honey or barley malt or a pinch of sugar
- 120–150 ml lukewarm water
Cherry tomato sauce
- 350 g cherry tomatoes
- 2 garlic cloves
- 6-7 basil leaves
- 2 tbsp olive oil
- a big pinch of salt and white pepper
Cooling time 5 minutes
Proofing time 2 hours
Instructions
To make the dough, place the flours, salt and oil in a bowl and stir to combine. Dissolve the yeast and sweetener in half the water, then add to the flour mixture. Stir well, then add the remaining water, little by little, until the dough comes together.
Knead for 5 minutes with an electric mixer fitted with a dough hook, if you have one, or knead by hand, pulling and stretching vigorously, and slamming the dough on the bowl at regular intervals to help develop the gluten. Let it rise, covered and in a warm, draught-free environment, for 2 hours or until doubled in size. Note: the proofing time may vary depending on the yeast you use and the ambient temperature.
To make the sauce, wash and quarter the cherry tomatoes, and finely chop the garlic and basil. Add to a saucepan with the oil, salt and pepper, and cook over medium-low heat for 10 minutes or until the tomato liquid is evaporated. You should be left with a creamy, chunky cherry tomato sauce.
To make the filling, slice the eggplant into ½ cm-thick slices and sprinkle with some salt. Let purge for 10-20 minutes, then rinse off the salt and pat dry.
Meanwhile, using a mandolin or sharp knife, slice the onion very thinly. Place the onion and a scant tablespoon of oil in a frying pan and cook over low heat for 10 minutes, adding some water if it threatens to stick. Cook for a further 10 minutes or until soft and golden.
Preheat a grill (or non-stick frypan) to high. Slice the zucchini about the same thickness of the eggplant. Grill the eggplant and zucchini slices until soft, about 1 minute per side.
Place the onion, eggplant and zucchini in a bowl, add the chopped parsley, some extra virgin olive oil, salt and pepper, and toss to combine. Set aside until needed.
Preheat the oven to 250°C. To assemble, knead the dough for a couple of minutes. If it sticks, oil your hands rather than adding flour. Divide the dough in 2 balls, one larger than the other. Roll out into 2 x 30 cm disks between 2 sheets of baking paper.
Line a round baking dish with baking paper or oil a cast-iron pan. Stretch out the larger dough disk so that it covers the base and part of the sides of the dish. Spread half of the cherry tomato sauce over the base, then place half the vegetable mixture on top. Scatter over half the Parmigiano and the mozzarella, if using. Repeat the process with the remaining ingredients.
Run a wet finger around the edge of the smaller dough disk, then place upside-down over the base, pinching the edges firmly to seal. Cut some holes on the top to let the steam escape.
Bake for 5 minutes, then reduce heat to 230°C and cook for a further 15-20 minutes or until golden brown; the top should be crisp but not too hard. Wait for it to cool slightly, about 5 minutes, then slice and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
