Ingredients

For the dough:

• 200g 00 flour
• 100g ferment
• 5g salt
• 150g water
• Semolina

For the topping:

• 2 large aubergines
• 6 cloves garlic, crushed
• 1 tbsp ground cumin
• 6 anchovy fillets
• 2 tbsp yoghurt/kefir (optional)
• 2 tsp chilli powder
• 1 burrata

Method

To make the dough – start the previous day.

• Mix all the ingredients together and knead for 10 minutes.

• Leave to prove overnight in the fridge, then take it out of the fridge around 10am and leave to prove some more.

To make the Aubergine topping – can also be made the day before / morning of:

• Pierce the aubergines all over, pop onto a tray and bake till black all over.

• Take the aubergines out and leave to cool slightly. Peel the skin and put the flesh into a food processor with the garlic, cumin, anchovies, yoghurt/kefir and chilli powder and blitz to a paste. Set aside.

Putting the Pizza together

• At around 1:30/2pm add a heavy sprinkling of semolina to the Remoska and also to the work surface that you are going to turn the pizza dough onto.

• Turn the pizza dough out onto the semolina on the worksurface and fold into a ball a few times incorporating the semolina to stop the stickiness.

• Place the dough inside the Remoska and using your fingers and knuckles push it out so that it spreads to cover the bottom.

• Cover the Dough with the Aubergine topping, leaving a gap of about 1cm around the edge of the base of the dough so that it can rise around it.

• Tear the Burrata and place it on top of the aubergine mix.

• Place the lid on the Remoska and leave for 4-5hrs for the dough to rise around the aubergine and burrata topping.

• Bake for 55 minutes