There’s something cheekily satisfying about making pizza from scratch — like you’re getting away with something. You’ve ditched the takeaway, flour all over your jumper, hands greasy with olive oil, and you’re about to pull a bubbling, golden beauty from the oven. And it smells ridiculous. This Hairy Bikers pizza recipe? It’s thin, crisp, slightly rustic, and unapologetically flavour-packed.
I first made it on a Sunday when the fridge was looking… sparse. One sad aubergine, a block of mozzarella, and a few stubborn grape tomatoes rolling around the veggie drawer. But once that dough hit the pan and the garlic kicked in — oh, it became a proper meal. One you sit down for, not just scoff in front of the telly. Well… maybe just the first two slices.
It’s the kind of pizza you make when you’ve got time to potter. Or when you need to zone out and knead some dough like it’s therapy. And the best bit? You don’t need to be a pizzaiolo. This recipe’s forgiving, flexible, and full of soul.
Why You’ll Love It
- That crispy, golden thin crust makes everything taste better.
- Homemade dough = bragging rights (and it’s really not hard).
- Roasted eggplant adds that earthy, smoky magic.
- Grape tomatoes burst with flavour — no soggy slices here.
- The mozzarella-Parmesan combo is melty, salty heaven.
- Make the dough ahead and it just gets better with time.
Ingredients
- 1 tsp active dry or instant yeast
- 4 cups all-purpose flour
- 1 tsp kosher salt
- 1/3 cup extra virgin olive oil
- 1 large eggplant (or 2 smaller ones)
- Kosher salt, for salting the eggplant
- 1 pint grape tomatoes, halved
- 2 garlic cloves, minced
- 8 oz fresh mozzarella cheese, sliced thin
- ½ cup freshly grated Parmesan
- Extra olive oil for drizzling
- Freshly ground black pepper
How to Make It
Mix your dough like a rebel:
In a jug, stir your yeast into 1½ cups of warm (not hot!) water. Let it sit while you get the flour and salt into a big mixing bowl. Add the olive oil, then pour in your yeasty water. Mix just until you’ve got a shaggy dough — no need to overthink it.
Let it nap in the fridge:
Drizzle a bit of olive oil into another bowl, roll your dough into a ball, and plop it in. Turn it once so it’s coated. Cover with cling film and chill for at least 1 hour — 24 hours is ideal, but three days? Chef’s kiss.
Show the aubergine some love:
Slice it thin, lay the rounds in a colander, and sprinkle both sides with salt. Let them sit for 20 minutes to sweat out the bitterness. Then rinse and pat dry — no soggy toppings on our watch.
Roast the veg like a champ:
Quarter the eggplant slices and toss with olive oil. Lay them on a tray and broil (about 8 inches from the top) for 3 minutes per side. Add the tomato and garlic mix, broil for 2–3 more minutes, and set it all aside. You can do this an hour ahead if needed.
Shape that crust:
Grab half your dough and stretch it with your fingers onto an oiled baking sheet. Don’t worry about perfect circles — rustic is charming. It should be quite thin. Think “crisp enough to hold, floppy enough to fold.”
Assemble the good stuff:
Drizzle a little more olive oil onto the dough. Lay down your mozzarella slices, scatter over the roasted veg, then dust generously with Parmesan. Crack some black pepper if you fancy.
Bake until glorious:
Pop it in a hot oven (about 475°F/245°C) for 10–12 minutes. The crust should be golden and the cheese bubbling like lava. Pull it out, slice it up, and try not to burn your mouth on the first bite. (Good luck with that.)
Common Mistakes and How to Dodge Them
Why’s my dough chewy, not crispy?
You probably didn’t roll it thin enough. This dough wants to be stretched out.
My eggplant tastes bitter — what gives?
Did you salt and rest it before cooking? That step’s a game-changer. Don’t skip it.
Soggy crust, help!
Don’t overload with toppings — and make sure your veg is dry. Wet ingredients = sad base.
Dough too sticky to handle?
Add a light dusting of flour as you work with it, or oil your hands. Sticky’s normal, just not gluey.
Storage and Reheating
Fridge:
Leftover slices go in an airtight container or wrapped in foil. Keeps well for 3–4 days.
Freezer:
Wrap individual slices tightly in plastic wrap, then foil. Freeze up to 3 months. Great for solo pizza emergencies.
Reheat — Oven (best):
375°F for 7–10 minutes straight on the rack = crispy base, gooey cheese.
Reheat — Skillet (sneaky genius method):
Heat a pan, add the slice, cover with a lid. Crisps the bottom and warms the top without drying it out.
Frequently Asked Questions
Can I skip the eggplant?
Of course — use mushrooms, peppers, or whatever needs using up in the fridge.
What if I don’t have mozzarella?
Use any meltable cheese. Fontina, provolone, even cheddar in a pinch (don’t tell Italy).
How thin should the dough be?
Roughly ¼ inch or less. You should be able to almost see the pan through it in spots.
Can I make this gluten-free?
Yep. Use a gluten-free pizza dough mix or recipe. Just know the texture might change a bit — still tasty, though.
Nutrition Facts (Per Serving):
Calories: 322
Fat: 16g
Carbs: 34g
Protein: 9.7g
Sodium: 538mg
Sugar: 2g
More Hairy Bikers Recipe:
Hairy Bikers Pizza
Description
A crisp, golden thin-crust pizza topped with roasted aubergine, bursty tomatoes, garlic, melty mozzarella, and Parmesan — the ultimate homemade pizza night.
Ingredients
Instructions
- Mix yeast with warm water; stir flour, salt, and oil in a separate bowl, then combine.
- Rest dough in an oiled bowl in the fridge for at least 1 hour.
- Salt, rinse, and roast eggplant; broil with tomato-garlic mix.
- Stretch half the dough thin onto an oiled baking sheet.
- Top with mozzarella, eggplant, tomatoes, Parmesan, and pepper.
- Bake at 475°F for 10–12 minutes until crust is golden and cheese bubbles.
- Slice and serve hot.
Notes
- Dough improves with longer fridge rest — up to 3 days.
- Don’t skip salting eggplant — it removes bitterness.
- Use parchment if your baking sheet tends to stick.
- Always preheat your oven fully for the best crust.