Pizza with eggplant and salmon

Pizza with eggplant and salmon

Ingredients

• grated parmesan - 40 g
• canned salmon - 250 g
• medium eggplant - 1 pc.
• dry oregano - 1 tsp
• olive oil - 1 tbsp l.
• mozzarella cheese - 120 g
• olive oil for lubrication
• tomato sauce - 2 tbsp. l.
• olive oil - 1 tbsp l.
• flour - 1 glass
• warm water - 0.3 cups
• salt - 0.25 tsp
• milk - 0.25 cups
• dry yeast - 1 tsp

Directions

1. Prepare the sauce. Add 1 tbsp to the tomato sauce. l. olive oil and oregano. Stir well and set aside. Wash the eggplant, cut into 1 cm thick circles, put on a greased baking sheet. Sprinkle with salt and oil. Put in an oven preheated to 200 ° C for 15 minutes. Disassemble the salmon into small pieces.
2. Pour milk into a large bowl, add warm water, salt and dry yeast. Pour in the sifted flour and knead the dough. Add olive oil. Knead the dough thoroughly, cover with foil and put in a warm place for 40 minutes. If the dough is not elastic enough, add a little more olive oil. Knead the dough and transfer to a floured work surface. Knead again and use a rolling pin to roll out into a cake, the diameter of which should be much larger than the diameter of the baking dish.
3. Quickly transfer the cake to the mold. When, after a few seconds, the dough begins to shrink, fix its edges to the size of the mold, simply pressing them with your hands.
4. Make several punctures on the surface of the dough with a knife or fork. Apply the prepared sauce on the cake in an even layer, stepping back from the edge about 1.5–2 cm.
5. Put mozzarella cheese grated on a coarse grater on the sauce.
6. Place eggplant mugs and salmon slices on the tortilla. Sprinkle with grated Parmesan. Place in an oven preheated to 200 ° C for 30 minutes. Serve immediately.