You will need:
— pizza dough
— ground meat
— cherry tomatoes
— dried oregano
— ground black pepper
Step 2: The first thing you need to do is turn on your oven and preheat it to 220˚C/ 430˚F. While waiting for the oven to heat, prepare your ingredients. Start with the eggplant: chop it into cubes.
Step 3: Then grate the mozzarella on a coarse grater.
Step 4: The parmesan needs to be grated on a fine grater.
Step 5: Now let’s roll out our pizza. You may stretch the pizza dough with your knuckles like all professionals do, but it’s always easier to use a rolling pin. Sprinkle the table with flour, dip the dough in the flour as well and roll it into a thin sheet.
Put the crust on an oiled pizza screen. Don’t worry if the crust loses its shape while you handle it — just shape it into a circle again and don’t worry about the small folds that you might get.
Tip: If you don’t have a pizza screen, you may use a baking sheet turned upside down (so that you can easily take your pizza off the sheet). And if you are lucky enough to own a pizza stone, don’t forget to preheat it for about 20 minutes before putting your pizza on it.
Step 7: Add the toppings. First add some tomatoes. We’ve placed nine tomatoes: one for each piece of pizza and one in the center.
Step 8: Scatter the chopped eggplant over the pizza.
Step 9: Add the ground meat.
Step 10: Make a layer of grated mozzarella.
Step 11: Sprinkle with parmesan.
It’s time to put our pizza in the oven! Keep it in the oven for about
Tip: Rotate the pizza screen a couple of times while baking to make sure that the pizza cooks evenly.
A pizza screen won’t let your pizza get a well-cooked crispy bottom. To achieve a nice crispy pizza, take it off the screen a few minutes before it has finished baking and put it on a baking sheet. Bake the pizza on the sheet for
Step 14: Put the cooked pizza on a serving plate and season it with some dried oregano and black pepper.
Step 15: The Parmigiana is done! Slice into eight pieces and serve.