Topping for the Pizza Greco

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 6 Tomatoes
  • 125 g Sheep's cheese
  • 1 small aubergine
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Olive oil
  • 1/2 bunch Sage
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 6 (approx. 25 g; from the glass) French chili peppers
  • 125 g black olives
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Wash, clean and slice the tomatoes. Dice cheese. Clean, wash and slice the aubergines and sprinkle with salt. Heat olive oil in a pan, fry aubergines on each side for about 1 minute at medium heat. Remove and put aside.

  2. 2

    Roll out the second half of the yeast dough on a floured work surface to form a circle (approx. 32 cm Ø), place on a baking tray lined with baking paper, cover with tomato slices, season with salt, pepper and paprika. Cover the pizza with aubergines, cheese, chilli peppers and olives. Bake the pizza in a preheated oven (electric cooker: 200 ° C / gas: level 3) for 20-25 minutes. Wash sage, dab dry, pluck leaves from the stems and sprinkle on the pizza about 5 minutes before the end of the baking time

Nutrition Facts

KCAL
470 kcal
CARBS
47 g
FATS
25 g
PROTEINS
12 g