Pizza with datterini tomatoes, aubergines and Parmigiano Reggiano PDO cream

Preparation: Dissolve the yeast in the water and mix it in a bowl with the flour. Add the oil and salt and knead for 10 minutes. Cover and let rise for 2 hours. Meanwhile, cut the cherry tomatoes in two and cook half in a pan until creamy, add the second half, add salt and cook for 3 minutes. Cut the aubergine into oblique slices, season with oil, salt and parsley and bake at 200 degrees for 10 minutes. Coarsely chop the black olives. Roll out the dough with a rolling pin giving it an elongated shape. Let it sit for 10 minutes. Pour the cream of cherry tomatoes over it and cook in the oven at 240 degrees for 20 minutes. Once cooked, take it out of the oven and spread the aubergines, olives and finally the cream of Parmigiano Reggiano DOP over the still hot pizza. Dress with basil leaves and extra virgin olive oil. ah! for the filling we used vegetables, but you can fill as you like with any ingredient of your taste. Enjoy your meal!