Eggplant Pizza with Meat Sauce

Name: Eggplant Pizza with Meat Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: a little salt; 3g yeast; 200g Flour; 115g water; 5g butter; 4 cloves garlic; 1/4 Chopped onion; 80g beef inside; 2 pcs tomato; 2 tbsp ketchup; 10g Sugar; 1/4 teaspoon Crushed black pepper; 1/2 teaspoon Italian Mixed Spices; 120g Mozzarella; 1 piece eggplant; 50g Vegetable pellets

by Sister Guoming

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It's the holiday season, should relatives and friends have a small gathering, should there be people in the family, then make pizza, it's easy, flattering, and never fail. Three simple tricks can make a big pizza with luxurious appearance, rich filling and first-rate taste!
People used to ask, what should I do if the eggplant is always out of water and the pizza made is not delicious? I still wonder what is delicious about the eggplant, and won't I get some bacon, sausage or other grilled. These days, I suddenly wanted to try the taste of eggplant. It really surprised me. Several people who ate it said it was delicious. In order to match the texture of the eggplant, the meat sauce is made, and the eggplant must be fried to 6 degrees. Give it a try.

Eggplant Pizza with Meat Sauce

1. Knead the dough: mix the flour with salt and butter, pour the yeast into the water and stir until the yeast is completely melted, then pour it into the flour. Be careful not to add it all at once to prevent the dough from being too soft. Knead it into a smooth dough, cover it with a wet towel and leave it in a warm place for the first 40 minutes of fermentation. Spread a layer of butter on the baking pan (first to prevent sticking. Second, to brown the bottom during baking), and the fermented dough, roll it into a circular shape the size of a baking pan by hand (you can also use a rolling pin to roll it up), and put On the baking tray, pierce holes with a fork to prevent drumming during baking, and then ferment for the second time for about 20 minutes

2. Fry the pizza meat sauce, mix the meat filling with 1 gram of salt and a small spoon of cooking wine, melt 30 grams of butter in a wok, add onion and minced garlic and fry until fragrant, add the meat filling and stir-fry until white

3. Then add small pieces of tomatoes, stir-fry and stir well, add tomato sauce (if you don’t need to leave it) and water, and stir-fry for another 4.5 minutes. The water evaporates and the sauce is slightly thicker. Season with salt, sugar, black pepper and Italian comprehensive spices (cow nephew leaves, rosemary, dried basil, etc., etc.), stir evenly, collect on a low heat, and set aside

4. Slice the eggplant, a little bit about 0.8 cm thick, and fry it with a little olive oil until the two sides turn yellow and mature. Spread a layer of meat sauce on the pizza dough, and then sprinkle a layer of cheese (leave 1/4 of the cheese on the surface), and then put in the eggplant slices and vegetable cubes. Brush the edge of the crust with egg liquid to moisturize and increase the golden color. Put it in the upper middle of the oven, 200-220 degrees, bake for 12-15 minutes, take it out, add the remaining cheese, and bake for another 3-5 minutes.