Pizza Rossa in a Pan

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Grease a rectangular baking pan (30 ×40 cm) with the rest of the olive oil. Transfer the dough to it and leave for 2 hours at room temperature.

   Baking pan
2. 5
   Char the eggplants whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft (eggplants: 20–30 minutes, about 10 minutes per side).

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
3. 6
   Transfer to a bowl, cover tightly and leave 10–15 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
4. 7
   Peel off the charred skin and drain off the liquid (leave the eggplant in a colander 15–30 minutes).

   Colander

   💡Drain the roasted eggplant 15–30 minutes: its bitter juices dilute the salad.
5. 8
   Chop the eggplant flesh with a knife.

   KnifeCutting board

   💡Chop with a knife, not a blender: that way fibers and chunks remain, and the texture doesn't turn to mush.
6. 9
   In a bowl, mix the tomatoes with the salt. Don't cook it: the sauce cooks on the pizza in the oven.

   Bowl
7. 10
   Preheat the oven to 250°C (480°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 11
   Oil your fingers, press the dough into the corners of the pan and make deep dimples in it.
9. 12
   Spread most of the sauce in a generous layer and bake on the bottom rack for 15 minutes.

   OvenBaking pan
10. 13
    Take it out, add the rest of the sauce, the roasted tomatoes and the olives and capers, and return to the oven for another 8–10 minutes, until the bottom is crisp and golden.

    OvenBaking pan
11. 14
    Sprinkle with the oregano, let cool for 5 minutes and cut into squares with a large knife.

    Knife