Whether you like it thin and crispy or thick and fluffy, sheet pan pizza with eggplant and parmesan is an irresistible delight. This recipe with 70% hydration is my favorite for two reasons: first, because it’s thin and crispy, and second, because it’s quick-rising without a mixer.
I usually make sheet pan pizza with eggplant and parmesan on Saturday evenings, starting at 6:00 PM to prepare the ingredients, let it rise at room temperature, and bake it in time for dinner. Here you’ll see it in the version with grilled eggplant, tomato, and parmesan, but you can top it as you like. Try it also with potatoes and gorgonzola, or shrimp, mozzarella, and green sauce, or the classic margherita pizza.
The quantities in my recipe are for a 16 x 12 inches pan or two round pizzas, but you can always double them for a larger quantity.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 12.5 oz all-purpose flour
- 1 cup water
- 1.5 tbsp olive oil
- 2 tsp salt
- 1 tbsp malt (can be replaced with honey or sugar)
- 1/2 cake fresh yeast (12.5 g)
- 12.5 oz tomato purée
- as needed grilled eggplant
- as needed parmesan cheese (shaved)
Steps
1 – Heat the water to 98°F and pour it into a cup. Add the crumbled fresh yeast and the tablespoon of malt (rice or barley) or replace with honey or sugar. Let the yeast dissolve and activate for a few minutes.
2 – Meanwhile, sift the flour into a bowl with the salt. Add the water with the yeast and roughly mix the mixture with a fork. Add the oil and incorporate it into the dough without overworking it, it should have reached 77°F.
Cover the bowl with a lid and let it rise at room temperature until doubled, which will take about 2 hours.3 – Prepare the topping, in this version with tomato purée, grilled eggplant, and shaved parmesan. Season the tomato purée with salt, oil, and oregano. Slice the eggplant and grill. Shave the parmesan cheese.
4 – After 2 hours, the dough will have doubled in volume. Grease a pan with a little oil and turn the dough onto it. With oiled hands, spread it to the edges of the pan.
6 – Pour the seasoned tomato purée, sliced or slightly chopped grilled eggplant, drizzle with plenty of olive oil and bake the pizza in the preheated oven at 392°F, placing the pan on the lowest rack. Bake for 10 minutes.
7 – After 10 minutes, remove the pan, sprinkle the pizza with shaved parmesan, drizzle again with olive oil, and return to the oven on the highest rack for another 5 minutes.
