Aubergine & Ricotta Salata Pizza

Name: Aubergine & Ricotta Salata Pizza
Prep time: PT20M+roastingtime
Cook time: PT4-6M
Yield: 1 pizza
Cuisine: Italian
Ingredients: 1 ball of pizza dough (approx. 250g); 80g San Marzano tomatoes,crushed by hand; 100g fior di latte, torn into chunks; A drizzle of olive oil; A pinch of fresh oregano leaves; 1 medium aubergine; 1 tsp Calabrian chilli paste; Juice of ½ lemon; Zest of 1 lemon; 1 clove garlic, finely minced; A pinch of salt; 30g ricotta salata, finely grated or crumbled; A squeeze of lemon juice

By: Gozney

Smokey, spicy, aubergine ragu topped with ricotta salata, all on a crispy, east-coast inspired pizza base. This is how you get a taste of Dough Hands at home.

Prep Time: 20 minutes + roasting time
Cook Time: 4-6 minutes

Ingredients

Makes: 1 pizza

For the pizza base

1 ball of pizza dough (approx. 250g)
80g San Marzano tomatoes,crushed by hand
100g fior di latte, torn into chunks
A drizzle of olive oil
A pinch of fresh oregano leaves

For the aubergine mix

1 medium aubergine
1 tsp Calabrian chilli paste
Juice of ½ lemon
Zest of 1 lemon
1 clove garlic, finely minced
A pinch of salt

To finish

30g ricotta salata, finely grated or crumbled
A squeeze of lemon juice

For the pizza base

1 ball of pizza dough (approx. 8.8oz / 250g)
2.8oz San Marzano tomatoes,crushed by hand
3.5oz fior di latte, torn into chunks
A drizzle of olive oil
A pinch of fresh oregano leaves

For the aubergine mix

1 medium aubergine
1 tsp Calabrian chilli paste
Juice of ½ lemon
Zest of 1 lemon
1 clove garlic, finely minced
A pinch of salt

To finish

1oz ricotta salata, finely grated or crumbled
A squeeze of lemon juice

Recommended Equipment

Arc Essentials Bundle
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Balance Turning Peel

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Dough Tray

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Pizza Rocker
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

To prepare the aubergine, preheat the Gozney to 250°C / 480°F and roast the aubergine until the skin is blackened and the flesh is soft. Remove from the oven and allow to cool slightly.

Step 2

To make the aubergine mix, scoop out the flesh and place in a bowl. Add the Calabrian chilli paste, lemon juice, lemon zest, garlic and salt. Mix well until smooth and set aside.

Step 3

To prepare the pizza, increase the oven temperature to 450°C / 840°F. Stretch the dough ball into a 12-inch base and place on a floured pizza peel.

Step 4

To assemble, spread the crushed San Marzano tomatoes evenly over the base, then add the fior di latte, fresh oregano, and generous dollops of the aubergine mix. Drizzle with olive oil.