Loading...Cheesy, Savoury, Perfectly Roasted!
This ricotta and eggplant pizza is a #LegenDairy remix of a classic 🍕🍆 Layered with rich mozzarella, nutty Parmesan, and creamy ricotta, it’s a bold, flavour-packed take that proves more dairy = more delicious.
Ingredients
For the eggplant
For the pizza
Instructions
Prepare the eggplant:
- StepArrange eggplant slices on a clean kitchen towel and sprinkle both sides with sea salt. Let sit for 30 minutes to draw out moisture, then pat dry thoroughly.
- Stepplace flour in one bowl, beaten eggs in another, and mix panko with grated cheese and a pinch of pepper in a third.
- StepDip each eggplant slice in flour, then egg, then panko mixture. Place on a wire rack.
- StepPreheat oven to 220°C (425°F). Drizzle a baking tray with olive oil and spread breaded eggplant slices in a single layer. Bake for 25–30 minutes, flipping halfway, until golden and crispy. Set aside.
Assemble and bake the pizza
- StepIncrease oven temperature to 260°C (500°F). If using a pizza stone, place it in the oven to heat for at least 30 minutes.
- StepRoll out pizza dough on a floured surface to a 30–35 cm circle and transfer to parchment paper.
- StepSpread a thin layer of tomato passata over the dough. Sprinkle with half of the mozzarella. Arrange baked eggplant slices on top, followed by spoonfuls of ricotta and cooked shallots if using. Add the rest of the mozzarella and a pinch of dried oregano.
- StepBake on the preheated stone or a hot baking tray for 12–14 minutes, or until the crust is golden and cheese is bubbling.
- StepCool for 5 minutes, garnish with fresh basil or parsley, then slice and serve.
