INGREDIENTS For the sauce 300 gr. Horio Mature graviera cheese or Horio Shredded Cheese Mix with Graviera 2 cups tomato juice 1 medium sized zucchini 1 medium sized eggplant 1 medium sized green pepper 1 clove of garlic ½ cup Horio Koroneiki variety olive oil ½ cup Kalamata olives 1 tea spoon basil 1 cup of water salt and pepperINGREDIENTS For the dough 2/3 cup of milk 30 gr. yeast 2 cups flour ½ tea spoon salt ½ tea spoon sugar 1 tblsp Horio Koroneiki variety olive oil | | DIRECTIONS- Dissolve the yeast in the lukewarm milk, along with the sugar and the salt.
- In a deep bowl, add some water, the flour and Horio Koroneiki variety olive oil.
- Knead until dough becomes pliable and loose (not sticky).
- Let the dough rest for about 30 minutes in a warm place until it rises and doubles in size. The secret is to deflate it and let it rise again.
- With a knife, remove the peel from the eggplants and cut them into cubes. Then cut the peppers into strips. In a nonstick pan, slightly fry the eggplants and the peppers with some Horio Koroneiki variety olive oil. When the eggplants soften, add the chopped garlic.
- In a deep pot add tomato juice, chopped basil, Horio Koroneiki variety olive oil, chopped zucchini, water, salt and pepper and boil the mixture for about 10 minutes on low heat, until it turns into a thick sauce.
- On a baking tray, lay a greaseproof paper and then lay the dough.
- With a spatula, apply the sauce on the dough and then sprinkle the grated Horio graviera cheese or the Horio Shredded Cheese Mix with Graviera.
- Bake for 30 – 35 minutes at 180C, at the medium level of the oven.
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