BBQ Aubergine and Burrata Pizza

1. Get the dough going at least 4 hours before you want to eat. First, melt the yeast into the water and then knead all the ingredients together to make the pizza base. If you are using fresh yeast this is a fundamental step as the salt can attack the yeast and it will not melt at all.
2. Once you have a smooth and elastic dough, let it proof in a bowl covered with a cloth and brush a little oil on the surface to make sure it does not dry out. The dough needs to proof for a couple of hours to fully double in size but, if you want to make it the day before that is even better as it will mature more flavour. If making it the day before, let it proof in the fridge.
3. While you wait, cook the aubergine on your barbecue over a medium heat with the lid closed. It should take about 15-20 minutes for them to be soft, fully cooked through and lightly charred on the outside. This cooking method will give them a lovely smoky flavour. Place the cooked aubergines in a covered container, the steam will loosen up even more their skin.
4. When cold, carefully remove the skin from the aubergine. This step could take time but it will be worth it. At this stage, you need to drain the pulp for as long as you can to get rid of as much water as possible. You can even pat dry them with kitchen paper.
5. Now dress the aubergine pulp with whole garlic cloves (remove before serving), a good pinch of salt, a glug of olive oil, chopped parsley and some chilli flakes to taste. Mix well and set aside.
6. Divide the risen dough into 4 smaller pieces and work them gently into doughballs. Let them proof again for 1.5 hours. Mix all the ingredients for the sauce together and season to taste.
7. Set the Culinary Modular Pizza Stone in place on your barbecue and preheat to 350 – 400°C.
8. Take the risen doughballs and gently flattened them into pizza bases on a surface covered in semolina flour, trying not to knock out all the air from the dough. Be careful not to press on the edges if you want a well risen crust.
9. Spread the sauce onto the pizza base, remove the basil and garlic if you want to, and top with a few spoonfuls of aubergine. Place the pizza carefully over the floured pizza tray provided before transferring it to the hot Pizza Stone. Close the lid quickly to minimise the heat lost turn off the burner directly under the Pizza Stone to reduce the risk of burning the bottom of the pizza but, leave the other burners on. Cook for 4 – 5 minutes until golden brown.
10. Add the mozzarella and cook for 1 more minute to let it melt.
11. Remove the pizza from the barbecue, place the burrata on top and garnish with fresh basil leaves, a drizzle of oil, a pinch of salt and black pepper. Enjoy straight away.

Recipe and Photos by Danilo Cortellini