Ingredients

Makes one (12-inch/30cm) pizza

• 1 quantity Pizza Dough (refer recipe)

• 5 oz/150 g canned tomatoes

• 2 tbsp extra-virgin olive oil

• 1/2 tsp dried oregano

• salt and freshly ground black pepper to taste

• 1 small eggplant/aubergine, thinly sliced

• 1/3 cup/50 g all­purpose/plain flour

• 1 cup/250 ml olive  oil, for frying

• 1 cup/125 g freshly grated Ricotta Salata cheese

Method:

2. Prepare the pizza dough and set aside to rise.

3. Preheat the oven to 425°F/220°C/gas 7. Oil a 12-ineh (30-cm) pizza pan.

4. When the rising time has elapsed, knead the dough for 1 minute, then use your fingertips to press it into the pan.

5. Mix the tomatoes, oil, oregano, and salt and pepper in a small bowl. Spread the mixture over the dough.

6. Bake for 20 minutes, or until lightly browned.

7. Meanwhile, dredge the eggplant in the flour. Heat the oil in a large frying pan to very hot. Fry the eggplant for 5-7 minutes, or until tender. Drain well on paper towels.

8. Remove the pizza from the oven and sprinkle with the Ricotta Salata. Cover with the eggplant and serve hot.