A step-by-step recipe with a photo of making homemade pizza on puff pastry with eggplant and cilantro at home. Calorie content and video recipe.
Pizza is perhaps the oldest dish on the planet. Filled tortillas were made as far back as the 5th century BC. and until the XIX century. they were considered exclusively food for the poor and the working class. Pizza began to gain popularity when it was served to Queen Margaret, in whose honor one of the types of this dish was named. Today, pizza is one of the favorite dishes in many countries. It is popular with young people, it is present in the menu of cafes and restaurants, it is a quick snack on the go, a great option for a family dinner.
For traditional pizza, the dough is made with yeast, with your own hands, and aged to fit. But when there is little time to prepare the classic dough, ready-made puff pastry will come to the rescue. It is always convenient to store its packaging in reserve in the freezer. Then you can prepare a delicious and hearty dinner in a minimum amount of time. It is such a quick pizza that we will cook today.
You can endlessly experiment with pizza fillings, add any products to your taste. But different types of pizza are based on tomatoes and cheese. I suggest adding eggplant and cilantro to these ingredients. At the same time crispy, juicy and crispy pizza on puff pastry with eggplant and cilantro soaked in sauce and a layer of melted cheese … No one will refuse such a snack.
- Caloric content per 100 g - 329 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Puff pastry - 1 sheet (250-300 g)
- Vegetable oil - for frying eggplants and greasing a baking sheet
- Eggplant - 1 pc.
- Onions - 1 pc.
- Cheese - 150 g
- Sausages - 300 g
- Basil - 2-3 sprigs
- Tomatoes - 1 pc.
- Salt - a pinch
- Table vinegar - 1 tablespoon
- Sugar - 0.5 tsp
- Cilantro - 2-3 branches
- Ketchup - 3-4 tablespoons
Step by step cooking pizza on puff pastry with eggplant and cilantro, recipe with photo:
1. Peel the onions, rinse with cold water and chop into thin quarter rings. Put it in a deep bowl, sprinkle with sugar, season with vinegar and pour boiling water over it. Boiling water will remove the bitterness, and vinegar and sugar will marinate it. Stir the onions and set aside. Stir it periodically. When the time comes to add it to the pizza, first tilt it on a sieve so that all the liquid is glass. Then wring it out with your hands and blot it with a paper towel.
2. Wash the eggplants with cold water, dry with a paper towel and cut into half rings 7-8 mm thick. Heat the oil well in a skillet and add the eggplants. Season them with salt and sauté over medium heat on both sides until golden brown.
If the eggplant is ripe, it may contain bitterness. If this is not a piquancy for you, then you need to get rid of it. To do this, sprinkle the sliced fruits with salt and leave for 150-20 minutes. When droplets of moisture form on their surface, rinse the eggplants with running water, dry well and send them to fry in a pan.
3. Wash the tomatoes with running water, dry well with a paper towel and cut into rings or half rings, depending on the size of the fruit. Take tomatoes that are dense and elastic. Then, when slicing and baking, they will give little juice. If the fruits are watery, then the finished dough will be gluey.
Peel the sausages from the packaging film and cut into thin rings. Instead, you can use any sausage to taste.
4. Defrost puff pastry at room temperature, without using a microwave oven and sunlight. Unfold it in a rectangle and use a rolling pin to roll it into a thin sheet to fit the baking sheet. Sprinkle some flour on the worktop and rolling pin to prevent the dough from sticking. Grease a baking sheet with a thin layer of vegetable oil or cover with a sheet of parchment and lay out the rolled dough.
The dough can be taken unleavened puff or puff yeast. The thickness of the base can be any. If you like pizza with a thick crust, then you can not roll out the dough at all, but use it as it is.
5. Grease the dough generously with ketchup. You can use tomato sauce instead. Top with mustard or mayonnaise if desired. You can also experiment with the sauce and use not only traditional tomato paste, but also cream cheese, hummus, squash caviar, pesto sauce. The main thing is that its consistency is not liquid, otherwise the dough will "float".
6. Spread the pickled onions evenly over the dough.
7. Wash cilantro and basil with cold water, dry with a paper towel, cut into small pieces and scatter over the dough.
8. Next, top up the filling with fried, fleshy eggplants. Eggplant inside the filling creates a soft layer and complements the pizza with a nutty and mushroom flavor.
9. Next, lay out the sliced sausages.
10. Arrange the tomato rings on top of them.
11. Sprinkle everything with cheese, grated on a medium or coarse grater. The main rule is not to overload the pizza with toppings. Spread the food in a thin layer, a little of everything, then they will be evenly baked in a matter of minutes, and the cake will not burn or dry out.
12. Send the pizza on puff pastry with eggplant and cilantro to bake in a preheated oven to 200-230 degrees for 15-20 minutes. Serve the hearty assorted stuffed tortilla just after taking it out of the oven. Traditionally it is cut into 6 or 8 pieces and eaten by hand. In this case, the pizza is a rectangle (baking sheet) and cut as you like.
