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Frequently paired with
The best thing to pair and share with Pizza Peperonata
Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Vegetables
Slice the eggplant into thin rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture, then rinse and pat dry. Slice the Tropea onions into thin rings.
Cook the Vegetables
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant and cook until golden and soft, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add another tablespoon of olive oil and the sliced Tropea onions. Sauté until soft and caramelized, about 8-10 minutes.
Preheat the Oven
Preheat your oven to 220°C (428°F).
Assemble the Pizza
Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone. Spread the tomato sauce evenly over the dough, then layer the cooked eggplant and caramelized onions on top. Tear the mozzarella cheese into pieces and sprinkle over the vegetables. Season with salt and black pepper.
Bake the Pizza
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Garnish and Serve
Once out of the oven, add fresh basil leaves on top. Allow to cool slightly, slice, and serve warm.
