Pizza with aubergine and sausage

Preparation

1. Recommended CADAC cooking surface : Pizzastone
2. Start with the pizza crust; Stir the yeast, salt and some pepper in a bowl. Make a well in the centre and pour in the water and oil. Add and stir the meal gradually until you have a soft dough. Mix the dough for about 10 minutes (on a worktop covered with some flour) until it’s firm and elastic. If it becomes too dry, add some warm water. Place the dough in a greased bowl, then cover it and leave to rise until the volume has doubled.
3. Prepare the tomato sauce; Heat the olive oil in a wok pan. Fry shallots and garlic. Add and stir tomatoes and oregano. Leave to cook (low heat) and add extra herbs if desired. Leave for about 5 minutes and let the sauce cool down. Grill peppers on all sides and put them in a plastic bag. Leave for about 10 minutes.
4. Peel skin off the peppers and cut into small, long strips. Cover aubergine with some olive oil, peper and salt. Grill on the barbecue.
5. Split the dough into two pieces. Roll out into two nice round pizzas. Use flour to prevent sticking. Cover the pizza with tomato sauce and leave about 1cm on the edge.
6. Divide pepper, aubergine, shallot, corn and sausage over the pizza. Spread grated cheese and sprinkle the pizza with some olive oil.
7. Place on the pizza stone and grill with dome closed for about 4 to 5 minutes until cheese has melted and the crust is golden brown.