Ingredients

For the dough:

  • 1 litre water
  • 55g salt
  • 1.7kg plain flour
  • 2g fresh yeast

 

For the topping:

  • 500g aubergine
  • Oil for deep frying
  • 200g mozzarella cheese
  • 200g parmigiano reggiano cheese
  • 200g cherry tomatoes
  • 300g tomato puree

 

To taste:

  • Extra virgin olive oil
  • Freshly ground black pepper and/or chilli pepper flakes
  • Basil leaves