Gluten-free Danube Pizza

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

Add warm water, extra virgin olive oil, honey, and salt; knead until you obtain a homogeneous and soft mixture.

Cover the dough and let it rise until doubled in size (timing varies depending on the strength of the sourdough starter; typically a few 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, form uniform-sized dough balls and roll them out slightly.

Fill each piece with some mozzarella and eggplant, close them forming stuffed balls, and place them in a baking tray touching each other, leaving space for the second rise.

Let the balls rest in the tray for a second rise until they merge into the Pizza Danube.

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 oven, let cool slightly, and serve in pieces.

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