Eggplant Pizza with Cheddar Cheese

Remember the tuna sauce I made last weekend. Because I was in a rush to whip up something for dinner, I really didn't notice the sauce I made was more than what we needed for our pasta. I had pizza craving and it came out in a timely manner. I made pizza using the leftover tuna sauce. It felt good that the sauce had not gone to waste.

I only had a little all-purpose flour left, not enough to make pizza crust so I added cake flour . I did some research about using cake flour in pizza dough and made an important discovery. It said that cake flour is the secret to a crust. There's only one way to find out.

Adapted from Food.com

For the thin crust pizza dough you need:
1 1/3 cups all-purpose flour
2/3 cup cake flour
2/3 tsp salt
1/2 tsp instant dry yeast
2/3 cup water

For the toppings:
Lightly fried eggplant slices
tuna sauce
grated cheddar cheese

Procedure:
Combine the dry ingredients. Make a well in the center. Pour in the water.
Mix all ingredients. Knead for 5-7 minutes in a lightly floured work surface.
Place dough in a bowl and cover with damp cloth.  Let double in volume.

While dough is resting, wash and slice the eggplant. Pour enough oil in the pan.
Lightly fry the eggplants in batches until softened.
Drain on paper towels.

Lightly grease the pizza pan. Roll out  dough to the size you want.

 Prick the crust with a fork before putting the toppings. Spoon the  sauce into the dough.

 Put on the lightly fried eggplants.The amount depends on you.

Sprinkle grated cheddar cheese on top. Or if you want to save time, just grate the cheddar cheese over the top (like how I did it.)

Pop in a preheated 180 degrees C oven for 10-15 minutes or until the cheese and  edge have browned.
Note: I only discovered that I put a little cheddar cheese after baking. Next time I were to do it, I will add more cheddar cheese.

I loved how the eggplant just melts in my mouth. The thin and crispy crust had the crunch I anticipated.