Aubergine and Lamb Pizza RecipeOrigin: Italy Period: Traditional |
Ingredients:
1 bread dough pizza base 
Aubergine and Lamb Pizza Preparation:Method:Place the cubed aubergine in a colander and sprinkle liberally with salt. Set over the sink and allow 20 minutes for the bitter juices to drain away. After this time rinse under plenty of cold water then pat dry. Turn the dough onto a lightly-floured work surface and roll into a 25cm diameter circle. Transfer to a greased baking tray then using your thumb and forefinger roll the edges of the pastry to form a rim. Cover and allow place in a warm spot to raise for 10 minutes. Add the oil to a frying pan and use to gently fry the onion and cumin seeds for 3 minutes. Increase the heat a little then add the lamb, aubergine and pimento. Fry for 5 minutes more, stirring occasionally, then add the coriander and season liberally. Spread the tomato sauce over the top of the pizza crust then top with the lamb mixture. Arrange the Mozzarella slices on top then drizzle a little olive oil over everything and season well. Place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the edges of the base are golden and crisp. Serve immediately. |
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