Cooking time: 45 min - Preparation 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
Cast-iron skillet
Ceramic pizza stone
Stainless steel pizza peel
Preparation:
1. Cut eggplants in half lengthwise. Make crosswise incisions, oil the flesh and cook for 30 minutes on the grill of a Kokko kamado preheated to 180°C.
2. When the eggplants are cooked, scoop out the flesh with a spoon and mash with a fork. Add a drizzle of olive oil and season with salt and pepper.
3. Peel and finely chop the onions. Sweat them over a low heat on the Kokko in a cast-iron skillet with a little olive oil. Add the caster sugar, salt and pepper. Cover to reduce. Roll out the bread dough.
4. Mix the onions with the eggplant purée. Spread this mixture over the dough. Add anchovies, olives and oregano. Bake on a pizza stone in the Kamado at 350°C for around ten minutes.
Tip: Serve with a Cabernet d'Anjou rosé.
