Gluten-free Danubio pizza

Prepare the dough: in a bowl combine the gluten-free flour and the refreshed sourdough starter.

Add the lukewarm water, extra-virgin olive oil, honey and salt; knead until you obtain a smooth, soft mixture.

Cover the dough and let it rise until doubled in size (times vary depending on the strength of the sourdough starter; roughly several hours).

Prepare the filling: slice the eggplant and cook it (grill or sauté in a pan) with a drizzle of oil and a pinch of salt.

Cut the well-drained mozzarella into cubes and season with oregano.

Take the risen dough, shape evenly sized dough balls and flatten them slightly.

Fill each piece with a little mozzarella and eggplant, seal into stuffed balls and arrange them touching on a baking tray, leaving space for the second rise.

Let the balls rest on the tray for a second rise until they join together forming the Pizza Danubio.

Brush the surface with extra-virgin olive oil or plant-based milk.

Bake in a preheated oven at 180-200°C for about 40-60 minutes or until golden and fully cooked.

Remove from the oven, let cool slightly and serve in pieces.

Note: mace is optional and can be omitted if not preferred.