Ingredients Serves 4
- 2 cups (whole wheat) flour
- 1 tsp baking powder
- 6+ tbsp vegetable oil
- 1 can white beans
- 1 tbsp lemon juice
- 1/2 tsp dried thyme
- 1 medium eggplant
- 1/2 tsp dried rosemary
- 5-6 cherry tomatoes
- 1 green chili pepper
For the pizza dough:
Combine 2 cups of whole wheat or all-purpose flour with 1 teaspoon of baking powder and 1/2 teaspoon of salt. Mix well. Next, add 1/2 cup of water and 5 tablespoons of vegetable oil. Mix with a spoon and then knead with your hands. Divide the dough into two parts. Form them into balls and place in the fridge for half an hour.
Wash the eggplants, cut off the stem and cut the eggplant into 1/4 inch thick slices.
Line the baking tray with the parchment paper. Place the eggplant slices in one row, brush them with vegetable oil and place the dish into preheated to 400F/220C degrees oven for 5-6 minutes.
For the pizza sauce:Place the white beans (drained), 2 cloves of garlic, 2 tablespoons of vegetable oil, 1 tablespoon of lemon juice, 1/2 teaspoon of dried thyme, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Process until smooth.
Take one ball of dough out of fridge. Cut a piece of baking parchment to fit the size of baking tray. Place the dough on it and roll into a round shape (or any other shape you like).
Spread a generous amount of white bean sauce over the pizza crust.
Top the sauce with a layer of baked eggplants, then the layer of sliced cherry tomatoes. Place into the oven and bake at 350F/180C degrees.
Start checking the pizza after 20 minutes. Take it out of oven when the edges get golden. Garnish the piza with chopped parsley and slices of green chili pepper.