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
- 200g wheat flour
- 1/2 tsp salt
- 10g olive oil
- 100 mL water
- Vegetables
- 250g sliced onions
- 150g sliced capsicums (any color)
- 75g mushrooms
- 550g sliced eggplant
- 250 mL pasta sauce
- 1 tsp Italian herbs (optional, if the pasta sauce is bland)
- 48g olive oil
Instructions
- Dough
- In a bowl, combine flour and salt.
- Add water and olive oil, and knead for a few minutes until the dough feels elastic and smooth.
- Cover with a lid, and reserve while you prepare the vegetables
- Vegetables
- 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.
- Heat up some of the olive oil and fry the onions and capsicum together until they get grilled and soft. Reserve
- Heat up the leftover of the olive oil and fry the mushrooms until they are nice and golden. Reserve
- Assembly
- Heat up the oven at ~200°C
- Flatten out the dough on a sheet of baking paper using a rolling pin.
- Spread the pasta sauce on the dough.
- Add mushrooms, eggplant slices, capsicums and onions.
- Bake for ~15-20 min, monitoring the oven as you don't want the pizza to overcook and get dry.
- Take out of the oven, and enjoy!