- 250 g Wheat Flour
- tsp Fine Salt
- 1 tbsp Herbes de Provence
- 150 g Cold Butter
- 2 tbsp Water
- 50 g Butter
- 2 Large Garlic Cloves In Thin Slices
- 2 White Onions
- Aubergine In Cubes
- 1 Green Squash In Cubes
- 1 Can Of Chopped Tomatoes
- 1 tsp Coarse Salt
- Freshly Ground Pepper
- 175 g Mozzarella
- 300 g Green Salad
Mix flour, salt and Herbes de Provence in a bowl. Cut the butter into smaller pieces and rub into the flour. Add water and quickly mix the dough together.
Cover the dough and place it in the refrigerator for at least ½ an hour.
Roll out the dough into a square (approximately 30 x 30 cm) on a floured table. Carefully lift the dough onto a baking tray lined with baking paper.
Prick the bottom of the dough with a fork. Bake the base in the middle of the oven and bake for 15 minutes at 200 °.
Melt the butter on a high heat, without burning. Add the garlic and onion and fry for approximately 30 seconds.
Add aubergines and squash and sweat for approximately 2 minutes. Add the tomatoes, salt and pepper.
Bring the mixture to a boil and let it simmer on an even heat without a lid for approximately 10 minutes. Stirring occasionally. The mixture should be "dry".
Spread the filling on the pre-cooked pizza base and add the cheese. Place the "pie" in the middle of the oven and bake for 15 minutes at 200 °.