with Chef Desmond Carneiro of the Pullman Vũng Tàu Hotel

Enjoy a weekend summer pizza feast with family and friends.

Chef Carneiro of the Riviera Restaurant shares his Prosciutto & Eggplant recipe.

       IngredientS:

           To make pizza:

0,25kg pizza dough

0,2kg fresh mozzarella cheese

0,1kg prosciutto

0,1kg eggplant, washed and sliced

20ml olive oil

To make tomato sauce:

0.3kg tomatoes, peeled

2g dried oregano

10g salt

Basil and crushed garlic to taste

         To make the sauce, mix the above ingredients together, then season to taste.

METHOD:

- If you have let the dough rise, give it a quick knead, then split the dough into two balls. On a floured surface, roll out the dough into two flat rounds  measuiring about 25cm each, using a rolling pin. The dough needs to be very thin as it will rise in the oven.

- Spoon sauce on the centre of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately ½ inch from the edges. Arrange slices of grilled eggplant on top of the tomato sauce.

- Drizzle a little olive oil over the pizza. Break the cheese into large pieces and place them gently on top of the sauce. Arrange prosciutto slices on top of everything else.

- Preheat the oven to 220C. Slide the pizza onto a pizza peel. Then slide the pizza from the peel to a heated stone or tile in the oven. Bake until the crust is golden brown and the cheese is bubbling.

This dish can be sampled at Riviera Restaurant, Pullman Vũng Tàu, 15 Thi Sách St, Tháng Tám Ward, Vũng Tàu City. Call 064 355 1777 for enquiries or reservations.