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Pizza provencale

Pizza provencale

This is not your traditional pizza. In this Southern French version of pizza, the dough is not leavened, and there is no cheese whatsoever. However, it packs a punch in flavour as it features layers over layers of grilled Mediterranean vegetables and a healthy dose of olive oil. Feel free to change the different ratios of vegetables (more or less mushrooms, adding zucchinis, etc.). It makes for the perfect starter at a dinner party, or a side dish with Morrocan lentils.
Recipe inspired from France vegetalienne.

  • Ingredients

    • Dough
    1. 200g wheat flour
    2. 1/2 tsp salt
    3. 10g olive oil
    4. 80-90 mL water

     

    • Vegetables
    1. 250g sliced onions
    2. 150g sliced capsicums (any color)
    3. 75g mushrooms
    4. 550g sliced eggplant
    5. 250 mL pasta sauce
    6. 1 tsp Italian herbs (optional, if the pasta sauce is bland)
    7. 38g olive oil

  • Instructions

    • Dough
    1. In a bowl, combine flour and salt.
    2. Add water and olive oil, and knead for a few minutes until the dough feels elastic and smooth.
    3. Cover with a lid, and reserve while you prepare the vegetables

     

    • Vegetables
    1. Brush the slices of eggplant with olive oil, and fry them in a pan on each side, making sure they don't overlap in the pan. Reserve.
    2. Heat up some of the olive oil and fry the onions and capsicum together until they get grilled and soft. Reserve
    3. Heat up the leftover of the olive oil and fry the mushrooms until they are nice and golden. Reserve

     

    • Assembly
    1. Heat up the oven at ~200°C
    2. Flatten out the dough on a sheet of baking paper using a rolling pin.
    3. Spread the pasta sauce on the dough.
    4. Add mushrooms, eggplant slices, capsicums and onions.
    5. Bake for ~15-20 min, monitoring the oven as you don't want the pizza to overcook and get dry.
    6. Take out of the oven, and enjoy!
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