Eggplant parmigiana pizza

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If you love aubergine parmigiana, this pizza feels instantly familiar. Tomato, mozzarella, aubergine and hard cheese bring the same comforting Italian flavour, but on a crisp pizza base instead of in a baking dish.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Type 00 flour – 500 g
• Lukewarm water – 325 ml
• Instant dry yeast – 3 g
• Fine sea salt – 10 g
• Olive oil – 1 tbsp
• Semolina or extra flour, for dusting – as needed
• Aubergine, in slices – 1 large
• Tomato passata – 250 g
• Mozzarella – 220 g
• Grated Parmigiano Reggiano – 50 g
• Olive oil – 3 tbsp
• Fresh basil – 1 handful
• Salt – to taste

Method

1. Make the dough by mixing the flour, yeast and most of the water. Add the salt, then knead in the remaining water and olive oil until smooth. Cover and leave to rise until doubled.
2. Slice the aubergine and roast or fry it until soft and lightly coloured. This step matters: if the aubergine goes on raw, it stays spongy instead of silky.
3. Season the passata with a little salt and slice the mozzarella. Divide the dough into 2 balls and let them relax while the oven heats as high as it will go.
4. Stretch a dough ball into a round and spread on a thin layer of tomato sauce. Bake it for a couple of minutes first if you want a slightly firmer base, especially in a home oven.
5. Add the mozzarella, arrange the aubergine over the top, spoon on a little extra sauce and scatter with the grated cheese. Return the pizza to the oven until the cheese melts and the crust is browned.
6. Finish with basil and a little olive oil. Let it rest briefly so the topping settles before slicing.