Sweet Potato and Eggplant Pizzas

Mmm pizza! Friday nights are definitely pizza night, a great start to the weekend. I absolutely love homemade pizzas, particularly kneading the dough - it is so relaxing... I think I was probably an Italian in a past life. Tonight we had some sweet potato and eggplant to use up and so I came up with this super yummy pizza. And we got to use some rocket from our vegie patch - the first taste of our own produce! Very exciting! Nathan said that he "would pay many tens of dollars for this pizza" so it must be good. Here is the recipe:

Pizza Base ~

• 7g sachet yeast 
• 180mL luke warm water
• 1 tsp caster sugar
• pinch of salt
• 2 cups plain flour

• Combine all ingredients except flour in a jug and let sit for ten minutes until it has gone frothy
• Put the flour in a large bowl and make a well in the centre. Pour yeast mixture into well and stir through with a wooden spoon. 
• Finish mixing with floured hands and then turn out onto a ligtly floured surface.
• Knead for 5mins or until smooth and elastic.
• Put in a lightly oiled bowl (easiest to use cooking spray) and cover with a tea towel. set aside for 45mins to rise.
• Punch down dough and divide into 2 equal portions.
• Roll out into 20cm rounds (or ovals, or whatever shape you can manage).

Preheat oven to 220 degrees

Topping ~

• eggplant, very thinly sliced
• sweet potato, very thinly sliced
• 1 brown onion, sliced into rings
• rocket
• goats sheese
• pine nuts, toasted
• cheese, grated (we used mainland cheese)
• pasta sauce
• butter
• balsamic vinegar

• Caramelise onions, in pan over low heat with a couple of tablespoons of butter and a pinch of caster sugar for about 15mins or until a golden colour
• Put pasta sauce on the pizza bases and then adda layer of onions.
• Add a layer of grated cheese and then top with eggplant and sweet potato
• Sprinkle with goats cheese (you could use feta if you don't like goats cheese)
• Bake in oven for 15mins or until base is crispy and vegies are cooked
• Once out of oven top with rocket and pinenuts and drizzle with balsamic vinegar.
• Serve :)