Awesome pizza
A couple of weeks ago, we went to a restaurant called Marzilibrücke in Bern, Switzerland, where I ordered an eggplant pizza. Overall, it was disappointing: not enough eggplant, too much cheese. So this past weekend, we made our own eggplant pizza, in a regular oven (using a pizza stone). The result was simply outstanding. EGGPLANT PIZZA Crust 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt Toppings 1 jar passata (italian pureed pomodoro tomatoes) fresh basil leaves, chopped 1/2 teaspoon sugar salt and pepper to taste 1 eggplant 1 onion, chopped olive oil 1 mozzarella ball (or 2/3 cup of shredded mozzarella) Cut the eggplant into slices and lay them on a sheet of paper towel. Sprinkle salt on the slices and cov