Hold the phone. You can have pizza alla Norma on the table in 20 minutes.
Forget takeaway deliveries. A cheeky shortcut means this vegetarian pizza comes together in double-quick time.
A riff on the traditional Sicilian dish pasta alla Norma, which features eggplant, tomato and ricotta salata, this simple, satisfying pizza comes together in a flash.
Ingredients
2 x 250g ready-to-roll pizza dough balls (see note)
¼ cup tomato passata
1 large eggplant, sliced into thin rounds
¼ cup extra virgin olive oil
1 garlic clove, crushed
150g fior di latte, sliced
¼ cup oregano leaves
½ tsp chilli flakes
Method
Step 1
Combine the pizza dough balls together to form one large ball. Roll out on a large sheet of baking paper to make a 30cm round. Place on a large, lightly greased pizza tray. Set aside.
Step 2
Preheat the oven to 200C fan-forced (220C conventional). Spread the pizza base with tomato passata. Mix the oil and garlic together in a small bowl and season. Brush both sides of the eggplant slices with the oil and arrange them on the pizza.
Step 3
Top with the cheese and place in the oven for 15 minutes, or until golden and the cheese has melted.
Step 4
Serve topped with oregano and chilli flakes.
Note: Ready-to-roll pizza dough balls are available in the refrigerator section of most supermarkets.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Quick & easy
- Eggplant
- Bread
- Cheese
- Tomato
- Nut-free
- Egg-free
- Vegetarian
- Italian
- Pizza
- Main course
- Entertaining
- Midweek dinner
- Family meals
- Healthy
- Kid-friendly
- Fakeaway
Jessica Brook is a recipe writer.
