Pizza alla Norma with aubergine and ricotta salata

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Eggplant150 g
• Tomato passata80 g
• Ricotta salata25 g
• Extra virgin olive oil2 teaspoons
• Basil5 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Halfway through the rise preheat the oven to 220 °C (conventional). Wash the aubergines, cut them into roughly 2 cm cubes, toss with the oil and a pinch of salt and roast on a tray for 18 minutes, until soft and golden. Then turn the oven up to 250 °C with an empty tray inside to heat.
4. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the salted tomato passata and the aubergine.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the base crisp.
6. Finish with grated ricotta salata and basil leaves.