Smoky aubergine pizza recipe
 There is nothing traditional about pizza for me. This topping is simply a mixture of all the things I love – like smoky, spicy aubergine and creamy burrata – mashed up into one. 500g/1lb 2oz strong white bread flour, plus extra for dusting7g/⅓oz fast-action yeast1 tsp sugar1 tsp salt4 tsp olive oil 500g/1lb 2oz strong white bread flour, plus extra for dusting 7g/⅓oz fast-action yeast 1 tsp sugar 1 tsp salt 4 tsp olive oil 1 large aubergines6 garlic cloves, crushed1 tbsp ground cumin6 anchovy fillets3 tbsp mayonnaise2 tsp chilli powder2 x 150g/5½oz burrata 1 large aubergines 6 garlic cloves, crushed 1 tbsp ground cumin 6 anchovy fillets 3 tbsp mayonnaise 2 tsp chilli powder 2 x 150g/5½oz burrata 200ml/⅓ pint vegetable or olive oillarge handful fresh corianderpinch of salt 200ml/⅓ pint vegetable or olive oil large handful fresh coriander pinch of salt Method For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately. For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. For the dough, put the flour in a large bowl. Add the yeast, sugar and salt and mix to combine. Make a well in the centre, pour in the oil and 300ml/½ pint lukewarm water and bring the dough together. Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Knead the dough by hand (or use a freestanding mixer fitted with a dough hook and knead on a high speed), until it is stretchy and smooth. Put the dough in a clean bowl, cover and leave in a warm place until the dough has doubled in size (about an hour). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Meanwhile, make the aubergine filling. Preheat the oven to 220C/200C Fan/Gas 7. Pierce the aubergines all over, put onto an oven tray and bake until blackened all over (this should take 40–60 minutes depending on the size of the aubergine). Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Tip the dough out onto the worktop and knead lightly to knock the air out. Shape the dough into a mound and put on a tray. Cover and leave to prove until doubled in size. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Take the aubergines out of the oven and allow to cool slightly. Peel away the skin and put the flesh in a food processor with the garlic, cumin, anchovies, mayonnaise and chilli powder. Blitz to a paste and then set aside. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Dust the worktop with flour and split the dough into two balls. Roll the dough into two 20cm/8in rounds, leaving a raised crust around the edges. Spoon the aubergine mixture onto the pizza and smooth into an even, generous layer. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Tear the burrata over the pizza. Bake the pizzas for 12–15 minutes in batches until the edges have puffed up and browned. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately. Meanwhile, make the coriander oil by putting all the ingredients in a blender and pulsing until well combined. Take the pizza out of the oven, brush the edges with the oil and drizzle more over the pizza topping. Serve immediately.