Pizzette with Melanzani and Pine Nuts

For the pizzette with melanzani and pine nuts, start with the pizzette dough: first mix the water with yeast, salt and sugar.

Put the flour in a bowl and make a well. Pour the water into the well, cover with flour and let it rise for 30 minutes. After 30 minutes, knead the mixture into a smooth dough and let it rest for another 10 minutes.

Meanwhile, cut the melanzani in half and season with a little salt and olive oil and roast in the oven at 160 °C for about 20 to 30 minutes.

Using a spoon, scrape the flesh out of the melanzani and let cool slightly. Coarsely chop the pine nuts. Finely chop the basil and mix with the tomato paste into the melanzani-pine nut mixture.

Season with salt, pepper and a little vinegar. Roll out the dough thinly and cut out rounds with a ring. Spread some of the melanzani mixture on the dough. Repeat until you have no more dough.

Bake in the preheated oven at 170 °C for about 15 minutes and serve the pizzette with melanzani and pine nuts while still warm.

Preparation Tip:

Sprinkle pizzette with melanzani and pine nuts with freshly grated parmensan to taste before serving.

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