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Pizza alla Norma with Eggplant & Ricotta | Crispy from the Oven
5
(1)
30 min
Quick
Gurkerl Küche
Knusprige sizilianische Pizza alla Norma mit goldbraun gebratenen Melanzani, fruchtiger Paradeisersauce, cremigem Ricotta und frischem Basilikum – aromatisch gebacken im Backrohr.
Preparation method
Preparation & frying the eggplant
Preheat the oven in good time to 220 °C top/bottom heat (or 200 °C fan) and line a baking sheet with baking paper.
Wash and trim the eggplant and cut into approx. 1 cm cubes. Peel and finely chop the garlic. Heat 2 tbsp of olive oil in a pan and fry the eggplant cubes over medium to high heat for 6 to 8 minutes until golden brown and soft all over. Briefly sauté the chopped garlic in the last minute. Season with a little salt and freshly ground pepper and set aside briefly.
Stir the strained tomatoes in a small bowl with 1 tbsp of olive oil, a pinch of salt, and pepper until smooth. Drain the mozzarella well and tear into small pieces.
Chef's tip
Traditionally, ricotta salata is used for Pizza alla Norma in Sicily. The combination of creamy ricotta and savory grated Parmesan creates the perfect balance of melt-in-the-mouth texture and rich flavor in a home oven.
Brown the eggplant thoroughly in the pan – frying helps the eggplant lose excess moisture, ensuring the pizza crust stays wonderfully crispy in the oven.
15 min
Quick
