Pan Pizza with Eggplant, Ricotta and Mint

• strong white wheat flour↗200g g

  plus a little for dusting

• instant dry yeast↗½ tsp tsp
• golden crystal sugar↗¼ tsp tsp
• butter↗a little

  for greasing

• olive oil↗4 tbsp tbsp

  plus a little extra

• garlic clove↗1

  thinly sliced

• tomato paste200g g
• golden crystal sugar↗pinch of

  (optional)

• small eggplant↗1

  sliced into rounds

• ricotta↗100g g
• mint↗small handful

  coarsely chopped

• first‑press olive oil↗

  for drizzling

Step-by-step instructions

1. 1

   Weigh the dough ingredients into a large bowl and add ½ tsp salt and 125 ml warm water. Knead a soft dough, then turn it out onto a work surface and knead for 5 minutes or until the dough is elastic. Clean and grease a bowl, return the dough to it. Cover with cling film and let rise in a warm place for about 1 hour, or until doubled in size.

2. 2

   Meanwhile, prepare the sauce. Heat 1 tbsp olive oil in a pan and add the garlic. Sauté gently for 30 seconds, ensuring the garlic does not brown, then add the tomato paste. Season to taste and simmer for 8‑10 minutes until the sauce thickens. If needed, add a pinch of sugar if the sauce is a little acidic. Set aside.

3. 3

   When the dough has risen, punch down and roll it out into a pizza base the size of a large skillet. Grease the dough surface with oil, cover with cling film and let rest for 15 minutes to rise slightly. Meanwhile, heat 2 tbsp oil in a skillet and lay the eggplant in a single layer (you may need to cook in batches). Season to taste and fry for 4‑5 minutes on each side until very soft and golden. Transfer to a dish and cover with foil to keep warm.

4. 4

   Heat the remaining 1 tbsp oil in a skillet and carefully place the dough. You may need to adjust the shape slightly to fit. Cook over low‑medium heat until the bottom is golden‑brown and the edges look dry and set – about 6 minutes, but watch the colour. Flip, drizzle a little more oil around the edge of the skillet so it runs under the pizza base, and cook another 5‑6 minutes until golden and cooked through. If needed, reheat the sauce and spread it over the base. Top with warm eggplant, dollop ricotta with spoons, sprinkle mint and drizzle a little olive oil before serving.