Roll out the dough into a circle (approx. 30–35 cm in diameter).
Mark a small circle in the center (e.g., with a glass).
Spread the eggplant and tomato mixture in a ring around the inner circle.
Sprinkle with grated cheese and Parmesan cheese.
Shaping the sun:
Leave the inner circle free.
Now place a second, equally sized circle of dough (or fold over the edges) over the filling.
Cut the inner circle free (if it’s not already open).
Now, using a sharp knife, cut “rays” (cut the dough ring into 12–16 equal segments) and rotate each ray 90–180° so that the filling is visible on top.
Baking:
Brush the pizza sun with the egg yolk and milk mixture.
Optionally, sprinkle with sesame or poppy seeds.
Bake in a preheated oven at 200°C (top/bottom heat) for about 20–25 minutes until golden brown.
🌱 Tips & Variations
You can also add zucchini, bell peppers, or mushrooms to the filling.
For a vegan version: Use vegan cheese and omit the egg yolk, or brush with plant-based milk.
For a little spice: add chili flakes to the filling.
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