(4 small pizzas)

  • 10.5 oz flour
  • 1 cup water
  • ½ tsp instant yeast
  • ½ tsp salt
  • 1 tbsp olive oil


  • ½ cup tomato sauce
  • 7 oz grated goat cheese
  • 1 eggplant
  • Olive oil, salt, pepper and balsamic vinegar
  • 2 oz pomegranate arils


Prepare the dough since it needs to rest for at least 3 hours. Put flour and yeast in a bowl and mix water and olive oil aside. Add the water to the flour, mixing and kneading. Knead for 5 to 7 minutes until forming a soft, elastic dough. If necessary, you can add more water.

Allow to rest for 15 minutes covered in a warm space. Then add salt and knead again for 3 to 4 minutes. Allow to rest again for about 2 hours, covered in a warm place until it doubles in size.

Once the resting time has passed, divide the dough into 4 and form little compact balls, dragging the dough several times over the table to give it a round shape.

Brush each ball with olive oil and allow to cool for 30 more minutes.

Meanwhile, prepare the eggplants. Slice, put in a bowl and mix with salt, pepper, olive oil and balsamic vinegar to taste. Put in an oven tray, being careful not to stack them, and bake for about 20 minutes in the oven, preheated to 390°F, until brown. Take out and allow to cool.

Preheat the oven to 480°F with the tray inside (it must be very clean).

Meanwhile, on the counter, with enough flour, roll out each ball forming a circle (give it a pizza shape).

When the oven and tray are hot, take it out and put the dough in it, spread some tomato sauce, and top with goat cheese and roasted eggplants. Put in the oven for 15 minutes or until brown (put the oven tray on the lower section of the oven).

Once the pizzas are cooked, remove, sprinkle some pomegranate arils, and serve.