Aubergine & Ricotta Salata Pizza
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
Recommended Equipment
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Instructions
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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.
Step 5
To bake, launch the pizza into the oven and cook for 4 – 6 minutes, turning regularly for an even bake.
Step 6
To finish, top with ricotta salata and a squeeze of lemon juice. Serve hot.
