Description
The combination of eggplant, carrots and cheese - very good! Delicious, hearty and harmonious!
Ingredients
-
The dough is flaky yeast
250 g
-
Carrots
1 piece
-
Eggplant
1 piece
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Vegetable oil
-
Chicken egg
1 piece
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Mayonnaise
2 Tbsp
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Cheese
50 g
Cooking
Roll out the dough. Should be a little more of the roasting tin.
Spread the batter into the pan, pressing bottom and edges.
If the dough is still outside the form, you can trim the edges with kitchen scissors. And you can leave, just the sides then will not be entirely smooth.
Carrots peeled, cut into small cubes and
fry in a pan with hot oil until soft.
Eggplant peel and
also cut into cubes.
Add the eggplant to the carrots and fry for a minute.
Break in the Cup egg and
adding mayonnaise,
carefully whisk.
Put in mayonnaise and egg mixture fried vegetables and
stir. Salt.
Spread the filling the filling on the middle of the dough and
spread over the entire surface.
Bend the edges of the dough, forming the sides. By the way, I always do the sides after put the stuffing. Why? I don't like to chew on a dry morsel! And so the dough stays moist and stuffed FULL.
Grate cheese on a small grater and sprinkle the top of the pizza.
Send the product in a preheated 180-190*With the oven for 7-12 minutes.
Bon appetit! Sooo delicious pizza turned out!
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