Recipes

Preheat the oven to 220°C.

Peel and chop the garlic.

Heat the olive oil to cool it down, then add the garlic and thyme and leave to infuse for 15 minutes.

Meanwhile, wash and seed the peppers, then cut them into thin sticks. Wash the aubergines and cut them into thin strips (about 3 mm thick) lengthwise. Then let them marinate in olive oil, garlic and thyme.

Preheat the grill, or the barbecue or the broiler.
Once it's hot, arrange the slices of marinated aubergines and square them lightly. Season them with fine salt and set aside. 

In a very hot skillet, cook the peppers over high heat with a pinch of salt, stirring often, until they are half cooked (about 6 min).

For the sauce: strip the basil then mix it finely with the pine nuts and the olive oil. Season everything with fine salt.

Spread the pizza dough on a baking sheet covered with parchment paper, then top it with the tomato puree. Sprinkle with julienned peppers and grilled eggplant strips.
Bake for about 15 mins.

Remove from the oven, add a bead of pesto sauce, sprinkle the pizza with grated parmesan and add a twist of the pepper mill, then cut it and serve immediately.