Semolina Pizza with Arugula
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Difficulty:
moderate
Difficulty
Preparation:
2 h. 45 min.
Preparation
Ingredients
for
4
- For the topping
- 1 yellow Bell pepper
- 2 ½ Tbsps extra virgin olive oil
- 2 medium Eggplant (chopped)
- 1 onion (chopped)
- ½ cup low-sodium vegetable stock
- 2 Tbsps balsamic vinegar
- ½ cup white wine vinegar
- 2 cups fresh Mozzarella (sliced)
- ½ cup Arugula
- 2 Tbsps Basil
- salt
- freshly ground Black pepper
Preparation steps
1.
For the base: Line a large baking tray with a sheet of greaseproof paper. Heat the water to a boil in a large pan and stir in the salt.
2.
Slowly add the polenta, stirring as you do. Reduce the heat, and continue cooking and stirring for about 5 minutes, until thickened.
3.
Pour in the oil and stir to incorporate, and then season to taste with salt and pepper
4.
Spread the polenta evenly onto the baking tray. Cover and chill for about 1 hour until set.
5.
Preheat the oven to 200°C (180° fan) | 400F | gas 6. Bake for 22 - 25 minutes, until slightly crisp on top.
6.
For the topping: Lightly brush the pepper with half the oil and place on a baking tray. Roast for about 25 minutes, turning every so often to blacken the pepper evenly on all sides. The pepper should look charred. Remove it from the oven and place it in a plastic or paper bag to cool for 10 minutes.
7.
Remove from the bag, peel away the skin and stem and discard the seeds. Coarsely chop the pepper into small chunks and set aside.
8.
Place the aubergines on a baking tray lined with non-stick baking paper. Drizzle with a tablespoon of oil and season.
9.
Roast in the oven for 15-20 minutes oven until soft. Remove from the oven and set aside.
10.
Heat the remaining oil in a frying pan and cook the onions slowly for 20 - 25 minutes, until golden brown. Add the stock and cover the pan. Cook, stirring occasionally until all the liquid has evaporated.
11.
Add the balsamic vinegar and stir to incorporate. Season with salt and pepper.
12.
Add the roasted pepper to the pan and mix well. Cook for 10 minutes until simmering.
13.
Stir in the vinegar and cook, stirring occasionally, until thickened, about 5 minutes.
14.
Combine with the roasted aubergines in a bowl and mix together. Season with salt and pepper and cool to room temperature.
15.
Preheat the oven to its highest setting. Distribute the cheese slices evenly on the pizza base. Spoon the aubergine caponata on top of the cheese.
16.
Bake for 8 - 10 minutes until the cheese is bubbling and the crust is golden brown. Remove from the oven and garnish with rocket and basil.
