Vegan pinsa with aubergine, tomato and basil

Ingredients

For 1 serving

• All-purpose flour65 g
• Rice flour15 g
• Soy flour5 g
• Active dry yeast1 g
• Eggplant150 g
• Tomato passata80 g
• Pine nuts8 g
• Extra virgin olive oil2 teaspoons
• Basil5 g
• Saltto taste

Contains: gluten, nuts, soy,

In season: June – September

Method

1. In a bowl mix the 00 flour, rice flour and soya flour with the dried yeast. Add cold water a little at a time, about four-fifths of the weight of the flours, then a teaspoon of the oil and finally a pinch of salt; knead for 8–10 minutes, until the dough is smooth but very soft and sticky: that's normal, the high hydration makes pinsa light and crisp.
2. Cover the bowl and leave to rise for 2 hours in a warm place, until doubled and full of bubbles.
3. Halfway through the rise preheat the oven to 220 °C (conventional). Wash the aubergines, cut them into roughly 2 cm cubes, toss with the remaining oil and a pinch of salt and roast on a tray for 20 minutes, until soft and golden. Then turn the oven up to 250 °C with an empty tray inside to heat and toast the pine nuts in a dry small pan for a minute, until golden.
4. Turn the dough out onto baking paper dusted with a little rice flour and push it out with your fingertips into an oval about 1 cm thick, without flattening the edge. Spread it with the salted tomato passata.
5. Slide the pinsa on its paper onto the hot tray and bake at 250 °C for 10 minutes, until the edge is golden and crisp underneath.
6. Finish with the aubergine, toasted pine nuts and basil leaves.