Deep-Dish Pizza

Name: Deep-Dish Pizza
Ingredients: 5/8 cup milk; 9/16 tablespoon dried yeast; 2 3/4 cups plain flour; 2 teaspoons caster sugar; 5 tablespoons olive oil; 1 courgette sliced; 1 aubergine thinly sliced; 2 red onions thinly sliced; 1 garlic clove crushed; 5 cherry tomatoes halved; 3 1/2 tablespoons butter; 1 teaspoon paprika; 1 tablespoon honey; 1 1/16 cups soured cream; 2 medium eggs; 4 rosemary sprigs needles picked

16 ingredients

3 steps

Ingredients

5/8 cup milk
9/16 tablespoon dried yeast
2 3/4 cups plain flour
2 teaspoons caster sugar
5 tablespoons olive oil
1 courgette sliced
1 aubergine thinly sliced
2 red onions thinly sliced
1 garlic clove crushed
5 cherry tomatoes halved
3 1/2 tablespoons butter
1 teaspoon paprika
1 tablespoon honey
1 1/16 cups soured cream
2 medium eggs
4 rosemary sprigs needles picked

Directions

1

Warm milk and add yeast. Set aside for 5-10 mins until frothy. Mix 2 cups flour, 1 tsp sugar, 3 tbsp olive oil and a pinch of salt. Add yeast mixture, cover and let proof for 30 mins in a warm place, until doubled in size.
2

Meanwhile, heat 2 tbsp oil in a large, nonstick pan and saute zucchini, eggplant, onions and garlic for 3-4 mins, stirring. Set aside.
3

Roll out dough on a lightly floured work surface to the size of a large baking dish then use to line the baking dish. Arrange vegetables and tomatoes on top. Mix sour cream, eggs and remaining sugar together until smooth and season then spread over vegetables. Mix butter, paprika, honey, 1/4 tsp salt and remaining flour together and rub into a crumble then spread over top of sauce. Bake for 20-30 min, until golden and bubbling. Sprinkle with rosemary and serve.