I did not use any particular inspiration for this dish.
- 1/4 eggplant/aubergine
- a handful of fresh spinach
- 50 grams feta cheese
- a handful of chopped mushrooms
- 1 tomato
- 1 cup butternut squash purée
- 1 small onion
- 1 clove of garlic
- rye flour
- wheat flour
- lemon juice
- fresh rosemary
First make a bread dough. Scald the milk and then remove it from the heat and add a small knob of butter. When it has cooled sufficiently, add the yeast and wait for it to form bubbles. Next add a small amount of lemon juice, some chopped rosemary leaves, and salt. Use 2 parts rye flour to 1 part whole wheat flour. Knead the dough, then set it aside to rise in a warm place for about one hour or until doubled. The instructions here are a little vague because I never measure my bread, but you want enough to form two mini pizzas.
To make the sauce sauté onion and minced garlic in a bit of olive oil, then add a tomato and cook it down before adding butternut squash purée, salt and water. Simmer until a more uniform paste is created, adding more water as needed. It should be thick and not watery when done.
While the sauce is cooking, panfry mushrooms in a bit of olive oil and then set them aside. Fry the eggplant in the same pan and set it aside when done.
Preheat the oven to 220° Celsius/430° Fahrenheit. Set parchment paper on a flat baking tray. Roll out the dough into two rough thin circles and set them on the tray. Top the dough circles with the squash mixture, then add mushrooms, eggplant, feta and spinach. Cook until the crusts start to brown and become crispy, about 8 minutes.