Pizza Romana with pesto
Genovese and eggplant

Ingredients for the dough
17 oz. Doppio flour.
A pinch of yeast.
A pinch of salt.
1 TBS Olive oil.
22.5 oz. water.

Seasonings
8 0z. Mozzarella fior di latte.
1 TBS Extra virgin olive oil.
Salt and pepper to taste.
14 oz. eggplants cut very thin, like paper.
3.5 oz. Pesto sauce.
Handful of pine nuts.

Ingredients for pesto sauce
A bunch of tiny fresh basil leaf.
9 oz. Sprockets.
3 oz. grated Parmesan cheese.
10 oz. extra virgin olive oil.
1 TBS of coarse salt
1 garlic clove peeled

Pesto sauce preparation
Toast the pine nuts, garlic, salt and basil. Add the oil and grind at maximum speed for 10-12 seconds. Mix well. Grind for about 6 more seconds and remove. Place the resulting cream in a glass container. Add the cheese and until all the ingredients are mixed. Place in a covered container in the refrigerator until further use.

Preparing pizza dough
Place flour in a bowl or mixer. Add yeast and water slowly until you’ve added 80% of the water. When the mixture begins to form, add the salt and oil, and gradually incorporate the remaining water. It is time to mix everything until you achieve a well refined mass. Let rest in a covered glass bowl. It must be left to ferment for four hours at room temperature. After the four-hour resting period, knead the pizza dough with hands until you have an oval shape. Put in a special tray able to withstand high temperatures. Heat the oven to 200º C (390º F), introduce the dough for 5 minutes and then withdraw. Scatter the eggplant around the entire pizza base covering it completely, season and add a little extra virgin olive oil. Now we return to bake for 7/9 minutes. Remove from oven, garnish with pesto and nuts. You are ready to serve. ■