Vegan Pizza Al Trancio with Tomato and Roasted Eggplant

Mix the yeast and water in a bowl and stand for a few minutes to froth up.

Tip the flour into a large bowl, pour in the water mixture and mix well with a wooden spoon or a chopstick. Add the salt and knead lightly to incorporate. Knead on a lightly floured surface for 3–5 minutes or until smooth, adding a little extra flour if needed (but keep in mind this is meant to be a soft, slightly sticky dough). Shape the dough into a ball and place in a bowl. Drizzle the olive oil over the top, then cover with a damp tea towel and prove at room temperature for 11/2– 2 hours or until almost tripled in size.

Knock the air out of the dough, then shape back into a ball. Prove at room temperature for a further 30 minutes.

In the meantime, make the eggplant sauce.

Preheat your oven to 230C..

Drizzle oil over a large flat baking tray around 40cm by 28cm. Take it out of the bowl and place it on a floured bench. Using floured hands or a floured rolling pin, spread it to a 2 cm thick rectangle, then place it on oiled baking tray.

Heat the olive oil in a large frying pan over medium heat, add the garlic, chilli and eggplant, season with salt

Flakes and cook, stirring, for 1 minute or until fragrant. Increase the heat to medium–high and cook for a further 4–5 minutes, then add the crushed tomatoes or passata and season with salt. Reduce the heat to medium–low and cook for 15-20 minutes or until the eggplant is soft and reduced.. Add basil leaves. Set aside.

Spread the eggplant mixture over the dough, then drizzle over a little extra olive oil. Bake for 20–25 minutes or until the crust is golden and puffed up. Top with basil leaves and serve hot, warm or at room temperature.