Ingredients Jump to Instructions ↓

  1. 12-inch/

  2. 1 quantity Pizza Dough (refer recipe)

  3. 5 oz/150 g canned tomatoes

  4. 2 tbsp extra-virgin olive oil

  5. 1/2 tsp dried oregano

  6. salt and freshly ground black pepper to taste

  7. 1 small eggplant/aubergine, thinly sliced

  8. 1/3 cup/50 g allpurpose/plain flour

  9. 1 cup/250 ml olive oil, for frying

  10. 1 cup/125 g freshly grated Ricotta Salata cheese

Instructions Jump to Ingredients ↑

  1. Method :

  2. Prepare the pizza dough and set aside to rise.

  3. Preheat the oven to 425°F/220°C/gas 7. Oil a 12-ineh (30-cm) pizza pan.

  4. When the rising time has elapsed, knead the dough for 1 minute, then use your fingertips to press it into the pan.

  5. Mix the tomatoes, oil, oregano, and salt and pepper in a small bowl. Spread the mixture over the dough.

  6. Bake for 20 minutes, or until lightly browned.

  7. Meanwhile, dredge the eggplant in the flour. Heat the oil in a large frying pan to very hot. Fry the eggplant for 5-7 minutes, or until tender. Drain well on paper towels.

  8. Remove the pizza from the oven and sprinkle with the Ricotta Salata. Cover with the eggplant and serve hot.


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