Mushroom and Eggplant Pizza

To cook a recipe of Italian cuisine mushroom and eggplant pizza, wash bell peppers, cut in half, remove seeds and partitions and cut into thin strips. Peel the mushrooms and cut into slices, wash the celery and cut into thin slices. Wash the eggplant, cut off the skin, and then cut into cubes, but not too thick.

But the most important thing in pizza is still the dough. Dissolve yeast in warm water, add salt, sugar and mix well. Then add flour and olive oil. Knead the dough until smooth, put in a proofing bowl, cover with foil and put in a warm place for 1-1.5 hours, until it rises. When the dough rises, punch it down and roll it out thinly. Put the dough on a baking sheet covered with paper, so that the edges of the dough go to the sides of the mold, you can cut off the excess. Prick the dough with a fork in several places, the punctures will not allow the dough to rise too much where it should remain thin.

Pizza loves properly stacked foods. But first you need to cook the pizza sauce and this is also an important ingredient. Scald the tomatoes with boiling water, remove the peel, remove the seeds and chop finely. Finely chop the basil and oregano as well. Put tomatoes, basil, oregano, salt, pepper, olive oil into a blender and beat everything. Put the sauce on the dough and try to spread it over the entire surface of the dough with a spoon. Grate the Parmesan and cover the entire surface of the dough with the sauce. Leave a little Parmesan, you will need to sprinkle it when the pizza is fully cooked.

And now you can lay out the rest of the products on a layer of sauce and Parmesan. Spread the eggplant, celery, sliced mushrooms and bell pepper strips over the surface and drizzle with olive oil. To make the pizza more colorful, you can use multi-colored peppers. Bake pizza at 180-200°С (355-390°F) for 25-30 minutes. Remove the pizza from the oven, sprinkle with the remaining Parmesan and serve immediately.