Pizza sandwich with aubergine and radicchio

200 ml water

1 tsp runny honey

5 g yeast

crumbled

200 g Manitoba flour (type 0)

225 ml cold water

500 g Manitoba flour (type 0)

20 g fleur de sel

50 ml cold water

Some Manitoba flour for shaping

Some olive oil

2 aubergines

cut into about 2 cm thick slices

2 red onions

cut lengthways into wedges

2 cloves of garlic

cut into thin slices

Some olive oil

½ tsp salt

1 tsp chilli flakes

200 g ricotta

1 lemon

grated zest

8 radicchio leaves

1 tbsp pine nuts

roasted

Some balsamic vinegar

Some fleur de sel

Put the water, honey and yeast into a sealable container and stir together well. Add the flour and stir to a sticky dough. Cover the dough and leave to rest at room temperature for about 1 hour, then leave to rest in the refrigerator for between 18 and 24 hours.

Put the water and starter in the bowl of the food processor and mix well. Add the flour and, using the dough hook, knead on a slow speed for about 5 minutes until a sticky dough forms. Add the salt and continue kneading on a medium speed. Gradually pour in the remaining water and knead for about 5 minutes until the dough is smooth and pulls away from the side of the bowl easily. Place the dough on the work surface, shape into a ball, brush with olive oil, then cover and leave to rest for about 15 minutes.

Using a dough scraper, gently ease the dough from the work surface. With lightly oiled hands, pick up the dough in the middle and pull up so that it completely comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Repeat this process until a compact ball of dough forms. Each time the dough is picked up, the ends become shorter and the dough more compact. Place the ball of dough in a lightly oiled bowl, cover and leave to rest for about 1 hour.

Place the dough on the work surface. Lightly brush the top of the dough with oil and divide into eight portions. Shape these into compact balls, making sure the oiled top side faces upwards and the bottom stays closed. Place the balls, top-side up, on a baking tray or in a proofing box. Lightly brush the top of the portions of dough with oil again, cover and leave to rest at room temperature for about 1 hour.

Preheat the cooking space to 230 °C using the hot air mode. Spread the aubergine, onions and garlic out on a baking tray lined with baking paper. Drizzle over some olive oil and sprinkle with salt. Put the tray into the preheated cooking space and roast for about 20 minutes. Take out of the cooking space, scatter with chilli flakes and allow to cool.

(Pre-)heat cooking space to 230 °C with Hot air

Put the food in

Hot air 230 °C for 20 Mins

Put the pizza steel into the cooking space and preheat to 280 °C using the PizzaPlus mode. Put some flour in a deep plate. Gently remove the first portion of dough with a dough scraper, coat in flour, place on the floured work surface and, using fingers, press from the centre outwards to form an outer crust. Turn the dough over, work it again from the centre outwards. Place one hand in the centre of the dough and use the other to carefully stretch it outwards, turning the dough slightly each time, to get the desired size (about ø15 cm).

Action

(Pre-)heat cooking space to 280 °C with PizzaPlus

Brush the top of the pizza with olive oil, then fold over. Carefully but quickly slide the pizza sandwich onto the pizza peel, transfer straight onto the preheated pizza steel in the cooking space and bake for about 5 minutes until crispy. Repeat this process with the other pieces of dough. Allow the pizza sandwiches to cool briefly before brushing them on the inside with ricotta and sprinkling over the lemon zest. Spread the roasted aubergine, onions, garlic, radicchio and pine nuts on top, drizzle over some balsamic vinegar and season with fleur de sel.

Put the pastry in

PizzaPlus 280 °C for 5 Mins