INGREDIENTS
- - 500g wholegrain spelt Probios
- - 200g water
- - 100g milk
- - yeast for bread and pizza or brewer's yeast (1 cube)
- - 350 gr fresh bio tomatoes
- - Eggplant Pugliese – Il Nutrimento
- - salt and pepper q.b. and chilli if you like
- - Extra virgin olive oil – Il Nutrimento
INSTRUCTIONS
- Stir 500g wholegrain spelt flour of Probios 200g in warm water where You previously melted the yeast, knead adding the milk and a pinch of zuccero.
- Knead the dough until you get a smooth and soft ball and let it rest for a couple of hours covered with a cloth.
- Meanwhile, cut the bio tomatoes washed well previously into and season with oil, salt and pepper.
- After two hours roll out the dough into a large oiled baking sheet, press the dough with your fingertips so that it fits well and does not swell too much during cooking.
- Add the seasoned tomatoes well arranged on the surface of the dough.
- Put in a preheated oven at 180-200 ° C for about 15-20 minutes, then remove from the oven and add the apulian eggplants, well-drained from the oil, and cook for another 10 minutes.
- Remove from the oven, drizzle with extra virgin olive oil and serve hot.
