Alla Norma Recipe

preheat and prepare work surface

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or work surface with semolina or flour.

If using store-bought dough, bring it to room temperature for 30–60 minutes before stretching. If homemade, have it proofed and ready.

make quick tomato sauce

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook, stirring, until fragrant and just golden, about 30 seconds. Stir in the tomato paste and cook 20–30 seconds. Add the crushed tomatoes, dried oregano, salt, black pepper, and 1/4 tsp red pepper flakes. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, for 10–12 minutes until slightly thickened. Stir in the finely chopped basil at the end and remove from heat. Taste and adjust seasoning.

prepare and cook eggplant

Slice the eggplant into 1/4–1/2 inch (6–12 mm) rounds or 1/2 inch cubes depending on whether you want slices or diced pieces. Sprinkle the slices lightly with 1 tsp salt and let them sit for 15 minutes to draw out bitterness and moisture. Pat dry with paper towels. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When hot, add eggplant in a single layer (work in batches if needed) and cook until deeply browned and tender, about 3–4 minutes per side for slices or 6–8 minutes while stirring for cubes. Transfer cooked eggplant to a paper-towel-lined plate and blot excess oil. Alternatively, roast on a sheet at 425°F (220°C) for 20–25 minutes, turning once, until golden and tender.

assemble the pizza

Stretch or roll the dough to a 12–14 inch round on the dusted surface. Brush the outer 1/2 inch rim lightly with 1 tablespoon olive oil. Spoon 1/2 to 2/3 cup of the warm tomato sauce onto the dough and spread evenly, leaving the rim bare.

Distribute the cooked eggplant pieces or slices evenly over the sauced dough.

Dollop the ricotta in teaspoon-sized mounds across the pizza (use about 1/2 cup total). Scatter the shredded smoked mozzarella evenly over the top.

Sprinkle the torn fresh basil leaves and 1/4 tsp crushed red pepper flakes over the cheese.

bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and stone temperature; watch closely after 7 minutes.

finish and serve

Remove the pizza from the oven and let rest 2 minutes. Brush the crust edge with a little more olive oil if desired. Tear or slice and serve hot, finishing with additional torn basil and extra red pepper flakes to taste.