« A PIZZA FOR EACH SEASON » . . . or how to take advantage of the last zucchinis & eggplants of the season, before you actually start making & preserving jars of your own home-made tomato sauce for the colder autumn & winter months upon us already !

Seriously ? Are you actually planning to do that ?

Well then, I think I daresay that « I love you ».

Next month, you’ll need to get yourselves ready for those autumn & winter vegetables : potatoes, cabbages, onions, turnips, squash and those lovely, sweet, dark red and earthy beets.

Here’s an easy recipe using an easier and softer pizza dough that spreads out all on its own in a large baking dish, exactly like with the red tomato & green pepper pizza pies I made a few months ago (see recipe here), topped with creamy and milky béchamel sauce, then some roasted vegetables (and some prosciutto ham but only if you feel like it, it’s just as good without to be honest) and then finally the cheeses.

It’s E-Z, which is good & practical because I went back to work this week and it’s going to be a busy-busy-busy next few months . . . :)

roasted eggplant & zucchini pizza with béchamel sauce

22.09.2017

5-6

ingredients

pizza dough :

500 grams (4 cups) flour mix (375 grams all-purpose + 125 grams whole wheat)
12,5 grams (2 ½ tsp) sea salt
360 grams (1 ½ cups) warm water
15 grams (1 tbsp) olive oil
10 grams (2 tsp) dry instant yeast (reduce to 5 grams for a longer, slower rise of 11-12 hours)
4 grams ( 1 tsp) sugar
+ 45 ml (3 tbsp) extra olive oil for greasing the baking dish & dough

vegetable toppings :

500 grams eggplants (sliced in thick rounds)
250 grams zucchini (sliced in thick rounds)
125 grams pearl onions (cut in half)
12,5 grams garlic (2 cloves sliced in 4)
60 ml (¼ cup) olive oil
8 grams (2 tsp) sea salt
0,5 gram (1 tsp) dried oregano
0,5 gram (1 tsp) dried thyme
1,25 grams (½ tsp) paprika
0,5 gram (¼ tsp) ground pepper

béchamel sauce :

300 ml (1 ¼ cups) whole milk
15 grams (2 tbsp) flour
30 grams (2 tbsp) butter
4 grams (½ tsp) salt
0,5 gram (¼ tsp) allspice
0,5 gram (¼ tsp) onion powder
0,5 gram (¼ tsp) garlic powder
0,5 gram (¼ tsp) paprika
0,5 gram (¼ tsp) pepper

cheese topping :

200 grams (1 ½ cups) shredded mozzarella cheese
50 grams (¼ cup) grated gruyère cheese (or swiss/emmental)
50 grams (¼ cup) grated parmesan cheese

cured meat toppings (optional) :

100 grams (5 thin slices) prosciutto or salt-cured ham

instructions

prepare the dough by combining the flours and salt in one bowl and the warm water, olive oil, sugar and dried yeast in another bowl, combine and mix together until shaggy, transfer to an oiled bowl and cover and let rise for 2 hours in a warm space until almost doubled in size (or in the refrigerator for 4-6 hours)
after the first rise, grease your baking tray (33 cm x 45 cm x 4 cm) with 2 tbsp of olive oil and transfer the dough from the bowl into the tray, let it slowly spread out or use your hands to gently spread it out more, brush the top with 1 more tbsp olive oil, then cover and let rise at room temperature for another 2 hours
preheat oven to 210°C
cut & slice vegetables, toss with olive oil, salt, pepper & spices and roast for 25-30 minutes on a baking tray lined with baking paper, then remove and let cool
for the béchamel sauce, melt the butter at medium-high in a small casserole until slightly browned, then add the flour and whisk for 1 minute, add the milk and spices and keep whisking until thickened, then set aside and let cool
begin assembling the pizza when all ingredients are at room temperature and the oven is preheating at 230°C
gently spread the béchamel sauce on the risen dough (leave a 2 cm edge), then top with the roasted vegetables and some chopped prosciutto and finally the shredded and grated cheeses, sprinkle with some fresh flat-leaf parsley and bake directly on the oven base for 10 minutes (to develop a nice crust) then switch to the lower rack and bake for an additional 15 minutes until the cheeses are slightly golden and bubbly
remove from oven, let cool for 5 minutes then slice and serve.

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roasted eggplant & zucchini pizza with béchamel sauce

5-6

ingredients

instructions

roasted eggplant & zucchini pizza with béchamel sauce

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