Last week was really quite at work, compared to the last few months. I didn’t even realize it was halfway through March already…
Last night I had a friend come over. I made us burgers and with all the retard talk it was around 2:00 when we went to bed. This morning I made pancakes and then he helped my out with some things around the house. Because I might be an independed woman, some things I just can’t do. Like putting up lights in the bedroom (yes, took me over 1,5 years to get that fixed)
Now all I need to do it paint the walls, buy a new wardrobe and clean out the chairs. But I’m waiting to clean them out until I saved up some other stuff as well so I can take everthing out at once.
After he left I went out for shopping, I cleaned my house, started packing for next weekend. You know, the average Saturday morning for a girl that worked all week. I wanted to make eggplant, bulgur and chickpeas for dinner. But I decided I was in the mood for pizza. So I made a simple eggplant pizza for dinner.
What do you need (1 pizza)
- 125 gr. of pizza flour
- 75 ml. water
- 4 gr. of yeast
- 1/2 tablespoon of oil
- 1/2 teaspoon of sugar
- tomato puree
- Ras el Hanout spices ( Pepper, coriander, cumin, cinnamon, ginger, black pepper, turmeric, cardamom, nutmeg, cloves, allspice)
The amounts mentioned here are from the directions on the pizza flour, but it could be possible that you need to use more or less. I used a little bit more water because I added the spices to the dough, but just try a bit until you like it (just add a little bit at a time).
Mix yeast with some warm water and mix until it starts to bubble a bit. Put the flour on a flat surface (I used a glass cutting board) and add the yeast, oil, salt and sugar. Add about half the water and mix with a fork. After that add more water and kneed with your hands for about 15 minutes (gets you a little muscle as well 😛 ).
I added the water just before I added the rest of the water so I could determine how much water I really needed. When you have a nice ball of dough, put in a clean glass bowl, cover with a wet piece of cloth and leave to rise for at least an hour. I left mine to rise for about 4 hours.
For toppings I used eggplant, onion and some leftover Dr. Pepper sauce, but normally I would have used tomato puree. Mix tomato puree with chilli, garlic, paprika if desired. But the dough has quite a lot of flavour from the spice mix. Cut the eggplant into thick slices and the onion in rings, sprinkle the eggplant with salt. Heat up the grill, swipe with oil and grill the eggplant.
Heat up the oven to 225 degrees Celcius. Spread out the dough by hand and transfer on baking paper and bake in the oven for about 3-4 minutes, you want the crust to get a little baked. Take it out, spread the tomato puree, eggplant and onion on the base, sprinkle some rosemary on top and put back in the oven for about 10 minutes.