The eggplant pizza boats were created to prepare something different but with pizza dough, especially for the topping.
I designed the filling to entice my husband’s palate, and he was very pleased, so much so that I made them again after a few days.
In the end, it’s a simple pizza dough, but the peculiarity lies in the filling and how I shaped them.
As always, these recipes require patience for the rising times, but in my opinion, it’s worth it, as risen dough always offers something special.
For this recipe’s dough, I used my Croustina Panasonic bread machine, but you can do it by hand or with a mixer.
This time I didn’t take photos of the dough in the bread machine due to haste, but I have described how to do it.
Try making this recipe yourselves, and if you make this or any of my other recipes, send me the photos, and I will publish them on my page with your name.
Approx. Kcal 298 per boat

Difficulty: Easy
Cost: Economical
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 6 Pieces
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All seasons, Summer

Ingredients to Make Eggplant Pizza Boats

3/4 cup semolina flour
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon fresh yeast
3/4 cup water (cold)
2 tablespoons sunflower oil
1 eggplant (medium size)
15 cherry tomatoes
as needed salt
as needed dried oregano
2 cloves garlic (grated)
2 tablespoons extra virgin olive oil
2 1/2 oz mozzarella
2 tablespoons extra virgin olive oil (to grease the boat edges)

Preparation of Eggplant Pizza Boats

Preparation with the bread machine
Take the bread machine’s basket, insert the kneading blade, pour in the dry ingredients first, taking care to place salt and yeast on opposite sides, then pour in the liquid ingredients.
At this point, insert the basket into the machine and start the dough program, mine is no. 17, and it lasts 45 minutes, but I let it work for only 30 minutes and then stopped it.
Once the dough is complete, pour everything into a bowl, form a ball, and let it rise until it doubles.
Preparation with a mixer
In the mixer, put the water, the yeast, and let it dissolve, then add the flours and knead the dough.
Then add the salt and oil and finish the kneading, pour the dough into a bowl and let it rise until it doubles.
Preparation of the filling
In a non-stick pan, put 2 tablespoons of extra virgin olive oil, the previously washed cherry tomatoes, cut them into pieces but not too small, the grated garlic cloves, and the eggplant (previously washed and with the green part removed) cut into cubes.
Add the oregano, the salt, and let it cook, adding a finger of water from a glass, stir and let it cook until it’s soft, but not mushy.
Once cooked, pour it into a small bowl and set aside for later.
Once the dough has risen, pour it onto a work surface, recreate a ball, and divide it into 6 equal-weight balls.
Cover the obtained balls and let them rise for another hour at most, they should rise just a bit.
After the time has passed, roll each ball into an oval shape, fill them with the eggplant filling, leaving a border of about 2 fingers around the entire circumference….
With a smooth-bladed knife, cut at the central seam, spread slightly ensuring the filling doesn’t move too much to the edges, crumble the mozzarella, and place them on an oiled baking sheet with enough distance between them.
Grease the edges of the boats and bake in a preheated oven at 482°F for about 10 minutes, monitoring the cooking.