Cooking time: 45 min – Prep time: 15 min – Serves: 6
Ingredients:
500 g bread dough
3 eggplants
400 g sweet onions
1 tbsp caster sugar
1 tsp dried oregano
10 anchovy fillets in oil
20 black olives
Olive oil
Salt, pepper
Equipment: Kamado Kokko XL
Casting iron pan
Ceramic pizza stone
Stainless steel pizza peel
Preparation:
1. Slice the eggplants in half lengthwise. Score the flesh in a crosshatch pattern, brush with olive oil, and cook for 30 minutes on the grill of the preheated Kokko kamado at 180°C.
2. Once the eggplants are cooked, scoop out the flesh with a spoon and mash it with a fork. Drizzle with olive oil, season with salt and pepper.
3. Peel and finely slice the onions. Sweat them gently on the Kokko in a cast iron pan with a little olive oil. Add the caster sugar, salt, and pepper. Cover and let reduce. Roll out the bread dough.
4. Mix the onions with the eggplant purée. Spread this mixture over the dough. Add the anchovies, olives, and oregano. Bake on the pizza stone in the kamado at 350°C for about ten minutes.
Tip: Pair with a Cabernet d’Anjou rosé.
