Hairy Bikers Pizza features a thin-crust made with yeast, flour, olive oil, and salt. Topped with eggplant, grape tomatoes, garlic, mozzarella, and Parmesan cheese. Serves 6 and takes about 30 minutes to prepare (plus optional dough resting time).
More Hairy Bikers Recipe:
🧡 Why You’ll Love This Pizza Recipe:
- Homemade Dough: Enjoy the satisfaction of making your pizza dough from scratch, creating a perfect base.
- Flavorful Eggplant: The eggplant adds a unique and savory flavor to the pizza, complementing the other ingredients.
- Fresh Ingredients: Using grape tomatoes and garlic provides a burst of freshness and aroma.
- Thin-Crust Delight: The thin crust offers a crispy texture, allowing you to savor the toppings.
- Make-Ahead Option: Prepare the dough in advance for enhanced flavor and convenience.
- Quick Prep: With a little planning, you can have a delicious homemade pizza in just 30 minutes.
❓ What Is Hairy Bikers Pizza Recipe?
Hairy Bikers Pizza is a homemade delight featuring a thin-crust made with yeast, flour, and olive oil. Topped with eggplant, grape tomatoes, garlic, mozzarella, and Parmesan cheese, it’s a savory and customizable treat.
🧀 Hairy Bikers Pizza Ingredients
- 1 tsp. Active Dry Or Instant Yeast
- 4 c. All-purpose Flour
- 1 tsp. Kosher Salt
- 1/3 c. Extra Virgin Olive Oil
- 1 whole Large Eggplant (or Two Medium Eggplants)
- Kosher Salt, For Sprinkling
- 1 pt. Grape Tomatoes
- 2 cloves Garlic, Minced
- 8 oz. weight Fresh Mozzarella Cheese, Sliced Very Thin
- 1/2 c. Freshly Grated Parmesan Cheese
- Extra Virgin Olive Oil For Drizzling
- Freshly Ground Black Pepper
🍕 How To Make Hairy Bikers Pizza
- Add yeast to 1 1/2 cups of warm (not cold) water.
- Mix flour and salt together in a mixer. Using the paddle tool and the mixer on low speed, slowly add the olive oil until it is fully mixed with the flour. Then, add the yeast and water mixture and mix just until everything is moist.
- Add a little olive oil to a different mixing bowl and roll the dough into a ball. In a bowl, toss the dough with olive oil. Then, tightly wrap the bowl in plastic wrap and put it in the fridge until you need it. If you can, make the dough at least 24 hours ahead of time. Three or four days is even better.
- Cut the eggplant into thin slices. Put them in a strainer in the sink and sprinkle kosher salt on both sides. After that, let it sit for twenty. After giving the slices of eggplant a quick rinse in cold water, dry them between layers of paper towels.
- Long-wise cut grape tomatoes in half and add them to a bowl with crushed garlic.
- Toss the eggplant pieces with olive oil after cutting them into fourths. Put them on a baking sheet and put them 8 inches under the broiler.
- After 3 minutes, turn it over and cook for another 3 minutes. Take the pan out of the oven and add the tomato and garlic mix. After two to three minutes, take it off the broiler and set it away. (You can do this an hour ahead of time.)
- Spread olive oil out on a big baking sheet, and then use your fingers to cover it completely. Take HALF of the dough out of the bowl. Use your fingers to finish shaping the pizza dough into a big square shape. It will be very thin dough.
- Add a little olive oil to the dough and spread it out with your fingers. Place pieces of mozzarella cheese on top of the dough. Plants should be spread all over the cheese. Put some Parmesan cheese on top.
- Put it in the oven for 10 to 12 minutes, or until the top is golden brown and the cheese starts to bubble. Take out of the pan and use a pizza cutter to cut into pieces. Serve right away!
💭 Recipe Tips:
- Salting Eggplant: Salting and resting the eggplant slices in a strainer helps remove excess moisture and bitterness. Rinse and pat them dry with paper towels after 20 minutes.
- Broiling Eggplant: When broiling the eggplant, keep an eye on it as it can quickly char. Flip the slices after 3 minutes for even cooking.
- Tomato and Garlic Mix: Combine grape tomatoes and crushed garlic for a flavorful topping. You can prepare this mix ahead of time to save effort later.
- Thin Crust: The pizza dough should be stretched thinly for a crispy, thin-crust result. Use your fingers to spread it evenly.
- Monitor Baking: Keep a close watch on the pizza while baking. It’s done when the top turns golden brown, and the cheese begins to bubble, usually in 10-12 minutes.
🥗 What To Serve With Pizza?
Pair pizza with a variety of sides like a crisp garden salad, garlic bread, or a bowl of tomato soup dipping sauces, such as marinara or ranch, and a refreshing beverage like soda or iced tea, complement the meal perfectly.
🎚 How To Store Leftovers Pizza?
- Refrigeration: Place leftover pizza slices in an airtight container or wrap them in plastic wrap store them in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, individually wrap pizza slices in plastic wrap and place them in a freezer-safe bag label with the date and freeze for up to 2-3 months.
🥵 How To Reheat Leftovers Pizza?
- Oven Method: Preheat your oven to 375°F (190°C). Place the pizza directly on the oven rack or on a baking sheet bake for about 7-10 minutes until heated through and the crust becomes crispy.
- Skillet Method: Heat a non-stick skillet over medium-low heat. Place the pizza slice in the skillet and cover it with a lid heat for 2-4 minutes until the crust is crispy, and the cheese melts.
FAQ’S
What’s the key to achieving a crispy pizza crust?
Preheat your oven to a high temperature (around 475°F/245°C) and use a pizza stone if available. This ensures a hot and even cooking surface, resulting in a crispier crust.
Can I use pre-shredded mozzarella cheese for the pizza?
While pre-shredded cheese is convenient, freshly sliced mozzarella typically melts better and offers a creamier texture.
What’s the purpose of resting the pizza dough in the fridge for several days?
Resting allows the dough to ferment, developing a deeper flavor and improved texture, resulting in a tastier crust.
Is there a gluten-free option for the pizza dough?
Yes, you can find gluten-free pizza dough or make your own using gluten-free flour blends available in stores.
Can I make a larger quantity of pizza dough and freeze it for later use?
Yes, divide the dough into portions, wrap them individually, and freeze. Thaw in the fridge before using.
Try More Hairy Bikers Recipe:
Hairy Bikers Pizza Nutrition Fact
Serving size: 1 slice
- Calories:322
- Total Fat: 16g
- Saturated Fat: 3.9g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat 9.4g
- Cholesterol: 17mg
- Sodium: 538mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1.9g
- Sugars: 2g
- Protein: 9.7g
- Potassium: 176.5mg
Hairy Bikers Pizza
Description
Hairy Bikers Pizza features a thin-crust made with yeast, flour, olive oil, and salt. Topped with eggplant, grape tomatoes, garlic, mozzarella, and Parmesan cheese. Serves 6 and takes about 30 minutes to prepare (plus optional dough resting time).
Ingredients
Instructions
- Add yeast to 1 1/2 cups of warm (not cold) water.
- Mix flour and salt together in a mixer. Using the paddle tool and the mixer on low speed, slowly add the olive oil until it is fully mixed with the flour. Then, add the yeast and water mixture and mix just until everything is moist.
- Add a little olive oil to a different mixing bowl and roll the dough into a ball. In a bowl, toss the dough with olive oil. Then, tightly wrap the bowl in plastic wrap and put it in the fridge until you need it. If you can, make the dough at least 24 hours ahead of time. Three or four days is even better.
- Cut the eggplant into thin slices. Put them in a strainer in the sink and sprinkle kosher salt on both sides. After that, let it sit for twenty. After giving the slices of eggplant a quick rinse in cold water, dry them between layers of paper towels.
- Long-wise cut grape tomatoes in half and add them to a bowl with crushed garlic.
- Toss the eggplant pieces with olive oil after cutting them into fourths. Put them on a baking sheet and put them 8 inches under the broiler.
- After 3 minutes, turn it over and cook for another 3 minutes. Take the pan out of the oven and add the tomato and garlic mix. After two to three minutes, take it off the broiler and set it away. (You can do this an hour ahead of time.)
- Spread olive oil out on a big baking sheet, and then use your fingers to cover it completely. Take HALF of the dough out of the bowl. Use your fingers to finish shaping the pizza dough into a big square shape. It will be very thin dough.
- Add a little olive oil to the dough and spread it out with your fingers. Place pieces of mozzarella cheese on top of the dough. Plants should be spread all over the cheese. Put some Parmesan cheese on top.
- Put it in the oven for 10 to 12 minutes, or until the top is golden brown and the cheese starts to bubble. Take out of the pan and use a pizza cutter to cut into pieces. Serve right away!
Notes
- Salting Eggplant: Salting and resting the eggplant slices in a strainer helps remove excess moisture and bitterness. Rinse and pat them dry with paper towels after 20 minutes.
- Broiling Eggplant: When broiling the eggplant, keep an eye on it as it can quickly char. Flip the slices after 3 minutes for even cooking.
- Tomato and Garlic Mix: Combine grape tomatoes and crushed garlic for a flavorful topping. You can prepare this mix ahead of time to save effort later.
- Thin Crust: The pizza dough should be stretched thinly for a crispy, thin-crust result. Use your fingers to spread it evenly.
- Monitor Baking: Keep a close watch on the pizza while baking. It’s done when the top turns golden brown, and the cheese begins to bubble, usually in 10-12 minutes.
Hairy Bikers Pizza