Making the most of this year's final crop of beautifully ripe botanical fruits this aubergine pizza is a glorious celebration of the end of summer! Freshly risen pizza dough is topped with a rich tomato sauce, roasted peppers, halved cherry tomatoes and chunks of gorgeous roasted plump aubergine.
Put the flours into a large bowl with the yeast on one side and the salt on the other.
Add the oil and water and mix to form a dough.
Tip the dough onto a floured work surface and knead until smooth and elastic - this should take about 10 minutes. Alternatively use a dough hook in a free standing mixer.
Lightly grease a large bowl and add your dough, turning it so it has a light coating of oil all over. Cover with a tea towel and leave in a warm place until doubled in size. This takes about an hour but will depend on temperature in your kitchen.
When the dough is risen and pillowy, tip it out onto a floured surface, knock it back with your fingers, divide it in two and roll out into two large pizza circles.
To Make The Topping
While the dough is rising prepare your toppings.
Toss the chopped aubergine, pepper and onion in 1 tbsp olive oil and tumble them onto a baking tray. Cover with foil and roast in the preheated oven for 30 minutes.
While the vegetables are roasting, pour the pasta sauce into a small saucepan and simmer for about 10 minutes until reduced a little.
Stir in the tapenade.
Add salt and pepper to taste.
To Make The Pizzas
Increase oven temperature to 220c/430F
Spoon half of the tomato sauce onto each pizza and spread with the back of a spoon to cover the dough.
Top each pizza with half the roasted vegetables and half the cherry tomatoes.
Bake in the preheated for 15 - 20 minutes until the base is browned and the sauce is bubbling.
Sprinkle with fresh basil leaves and serve.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.