Melanzane Paradeiser Pizza

Prepare the dough as described in the recipe. For a large tray with two different toppings, make twice the amount of dough.

Preheat stove to 175 or possibly 250 degrees, depending on dough.

Cut the cuff of the melanzani into small pieces all around, leaving the stem end on. Rinse the melanzani and dry with kitchen paper. Using a sharp knife or a potato peeler, remove the skin from the melanzani in strips of about 1 cm in width at intervals of 2 cm along the length of the melanzani. Fry the prepared melanzani in hot olive oil in a frying pan and pre-cook for about 10 minutes.

Blanch (scald) the tomatoes with boiling hot water, stand briefly and peel, cut in half, remove the stalks and remove the watery inside. Cut the tomato flesh into thin slices. Cut the melanzani into slices as well.

Grease the baking tray (it is better to flour it). Roll out dough and place on baking sheet. Form a narrow edge. For a two-topping pizza, mark a dividing line on a large baking sheet (double the amount of dough) with a thin strip of dough.

Alternate prepared vegetables evenly on dough, season heartily with salt and season with pepper. Cut artichokes in half, place on pizza with pepperoncini and capers as well.

Cut the mozzarella into thin slices and cover the vegetables with it. Sprinkle kitchen herbs de Provence and drizzle herb oil from the artichoke hearts over everything together. 25-30 min bac

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