Steps
- Mix 200g of bread flour, ½ teaspoon of instant yeast, ¼ teaspoon of superfine sugar, and ½ teaspoon of salt. Add 125ml of warm water and knead for 5 minutes, until stretchy.
- Cover in an oiled bowl and rise for 1 hour, until doubled. Meanwhile, heat one-quarter of 4 tablespoons of olive oil in a saucepan over low heat.
- Sizzle 1 thinly sliced garlic clove for 30 seconds without browning. Add 200g of strained tomatoes, season with salt and pepper, and simmer for 8-10 minutes, until thick.
- Deflate the dough and roll into a round to fit an 11in / 28cm skillet. Lightly oil the top, cover, and leave for 15 minutes, until slightly puffy.
- Heat half the measured oil in the skillet over medium heat. Season 1 small eggplant sliced into rounds and fry in a single layer for 4-5 minutes per side, until tender and golden; keep warm.
- Heat the remaining measured oil over medium-low heat and add the dough. Cook for about 6 minutes, until golden underneath with set edges; flip, add a little oil around the edges, and cook for 5-6 minutes, until golden and cooked through.
- Spread with the warm tomato sauce, add the eggplant and 100g of ricotta in dollops, and scatter with 1 small handful of roughly chopped mint. Finish with a light extra virgin olive oil drizzle.