Cornmeal pizza with eggplant

Cornmeal Pizza with Eggplant - A Unique Indulgence

If you're looking for a simple yet innovative recipe, cornmeal pizza with eggplant could be just what you desire! This delicious cornmeal Capriciosa pizza is not only a tasty alternative to classic pizza but also an excellent way to bring a touch of creativity into your kitchen. By using cornmeal instead of flour, you achieve a crispy texture and a distinct flavor that will surely impress everyone lucky enough to taste it.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients Needed

For the dough:
- 50 g flour
- 100 g cornmeal (choose high-quality, ideally organic)
- 100 g butter (at room temperature)
- Water (enough to make a pliable dough)
- Salt (to taste)
- Pepper (to taste)

For the filling:
- 1 eggplant (preferably young and firm)
- 2 tomatoes (in season for a more intense flavor)
- 2 cloves of garlic (for a deep aroma)
- Dried basil (or fresh if available)
- 100 g cheese (grated)
- 50 g cottage cheese (for extra creaminess)
- 20 g butter (for greasing the pan)

Step by Step - Your Culinary Guide

1. Making the Dough:
- In a large bowl, combine the flour with the cornmeal. Add the butter cut into cubes and rub it gently with your fingers until you achieve a sandy texture. This helps create a flakier dough.
- Gradually add water, stirring continuously, until the dough becomes homogeneous and pliable. Season with salt and pepper to taste.
- Cover the bowl with a damp towel and let it rest for an hour. This step is essential to allow the gluten to relax, giving the dough a pleasant texture.

2. Preparing the Filling:
- Meanwhile, wash the eggplant and slice it into rounds about 1 cm thick. You can sprinkle a little salt on them and let them sit for 15 minutes to remove the bitter oil. Rinse well and dry with a paper towel.
- Preheat the oven to 200°C. Place the eggplant on a baking sheet lined with parchment paper and bake for 15-20 minutes until they are slightly golden and soft.
- While the eggplant is baking, slice the tomatoes and grate the cheese. If using fresh garlic, chop it finely.

3. Assembling the Pizza:
- Grease a tart pan with butter to prevent sticking. Roll out the dough with a rolling pin, then transfer it to the pan, making sure to cover the bottom and edges evenly.
- Sprinkle the cottage cheese on the bottom of the dough, then layer half of the eggplant, followed by the sliced tomatoes, chopped garlic, and dried basil.
- Add the remaining eggplant, followed by another layer of tomatoes, and finish with the grated cheese on top.

4. Baking:
- Place the pizza in the preheated oven and bake for 30 minutes or until the dough is golden and the cheese melts and forms a delicious crust.
- Once the pizza is ready, remove it from the oven and let it cool slightly before cutting.

Serving and Variations

This cornmeal pizza with eggplant is perfect for a light dinner or a savory lunch. You can serve it alongside a fresh green salad with lemon and olive oil dressing, or even with a glass of dry white wine that will complement the flavors of the eggplant and cheeses.

Possible variations:
- Substitute eggplant with zucchini or bell peppers for a different approach.
- Add olives or anchovies for a more intense flavor.
- Use feta cheese instead of cottage cheese for a salty and tangy note.

Nutritional Benefits

Cornmeal pizza with eggplant is an excellent choice for those looking to avoid gluten due to the use of cornmeal. Eggplants are rich in antioxidants and vitamin C, while cheese provides a good source of calcium. This recipe is a delicious way to introduce vegetables into your family's daily diet.

Frequently Asked Questions

- Can I use flour instead of cornmeal?
- Yes, but the recipe will be different, and the texture will not be as crispy and flavorful.

- What can I do if I don't have eggplant?
- You can adapt the recipe with your favorite vegetables, such as zucchini or mushrooms.

- Can I prepare cornmeal pizza in advance?
- Sure! Prepare the pizza and bake it, then you can keep it in the fridge, and before serving, you can reheat it in the oven.

A Personal Note

This recipe came to my kitchen out of a need to experiment and use the ingredients I had on hand. Discovering that cornmeal could be the perfect base for pizza was a revelation! I fondly remember serving this pizza to my friends, and their reactions were nothing short of enthusiastic. It’s a recipe that brings together not just flavors but also beautiful memories.

Whether you're a novice cook or a kitchen master, cornmeal pizza with eggplant will surely be a recipe you'll want in your culinary repertoire. I encourage you to try it, experiment, and most importantly, enjoy every bite! Enjoy your meal!