Melenzane Pizza Recipe
Our traditional tomato sauce topped with ricotta, grilled eggplant and fresh basil, drizzled with pesto
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Ingredients
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Sauce
Pizza Toppings
Method
Preparing the Sauce
Add Tomatoes
Pour in the canned crushed tomatoes and stir to combine. Add the dried oregano, salt, black pepper, and sugar.
Simmer the Sauce
Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.
Assembling the Pizza
Preheat the Oven
Preheat your oven to 220°C (425°F).
Prepare the Pizza Dough
Roll out the pizza dough on a floured surface to your desired thickness and shape.
Spread the Sauce
Spread a generous portion of the prepared tomato sauce over the rolled-out pizza dough.
Add Ricotta and Eggplant
Dollop spoonfuls of ricotta cheese evenly across the pizza, then layer the grilled eggplant slices on top.
Bake the Pizza
Transfer the assembled pizza to a baking sheet or pizza stone and bake in the preheated oven for 15-20 minutes or until the crust is golden brown.
Garnish and Serve
Once cooked, remove the pizza from the oven and top with fresh basil leaves and drizzle with pesto before slicing and serving.