Eggplant & Ricotta Pizza Recipe

Mix and activate yeast

In a large mixing bowl or the bowl of a stand mixer, combine warm water, sugar and yeast. Stir lightly and let sit 5 minutes until foamy. If using instant yeast that doesn't foam, proceed and mix directly with flour.

Combine dry ingredients

Whisk the flour and salt together in a separate bowl. Add the flour mixture to the yeast mixture (or add liquid to the mixer with flour if using a stand mixer).

Knead

Add 1 tablespoon olive oil and mix/knead by hand for 8–10 minutes, or with a dough hook on medium for 6–7 minutes, until a smooth, slightly tacky but not sticky dough forms. If dough is too dry, add up to 1–2 tablespoons additional warm water.

First rise

Form the dough into a ball, lightly oil the bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes. Alternatively refrigerate overnight for more flavor.

Shape the crust

After rising, punch down the dough and divide if making two smaller pizzas (this recipe is for one large or two medium; see servings). On a lightly floured surface, stretch or roll the dough into a 12–14 inch round. Transfer to a parchment-lined baking sheet or a pizza peel dusted with semolina/ flour.

Prepare eggplant

Thinly slice the eggplant into 1/4-inch rounds (or cut into 1/2-inch half-moons if preferred). Arrange slices in a single layer on a wire rack or a tray, sprinkle with 1 tablespoon kosher salt, and let sit 20–25 minutes to draw out bitterness and moisture.

Rinse and dry

Rinse the salt off the eggplant slices under cool running water and pat dry thoroughly with paper towels. Removing moisture prevents soggy pizza.

Sear or roast eggplant

Option A — Sear: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add eggplant in a single layer (work in batches) and cook 2–3 minutes per side until golden and softened. Add minced garlic in the last 30 seconds so it doesn't burn. Option B — Roast: Toss slices with 1 tablespoon olive oil and spread on a baking sheet; roast at 425°F (220°C) for 12–15 minutes, flipping once, until soft and lightly browned. After cooking, sprinkle with thyme (or oregano) and red pepper flakes, and set aside.

Prepare ricotta mixture

In a small bowl, combine ricotta, lemon zest (if using), 1/4 cup grated Parmesan, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and creamy. Taste and adjust seasoning.

Assemble cheeses

Have the shredded/sliced mozzarella and remaining 1/4 cup Parmesan ready to sprinkle over the pizza after the ricotta and eggplant are placed.

Preheat oven

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats for at least 30 minutes. If using a baking sheet, preheat the oven and use the middle rack.

Spread sauce and ricotta

Lightly brush the shaped dough with 1 tablespoon olive oil. Spread the tomato sauce over the dough in an even layer, leaving a 1/2-inch border for the crust. Dollop spoonfuls of the ricotta mixture across the pizza and gently spread or leave as small islands so pockets of ricotta remain.

Top with eggplant and cheeses

Arrange the seared or roasted eggplant slices over the ricotta and sauce. Scatter the shredded/sliced mozzarella evenly and sprinkle the remaining 1/4 cup Parmesan over the top.

Bake

Transfer the pizza to the preheated oven (onto the stone or baking sheet). Bake for 10–14 minutes, until the crust is golden and cheese is bubbling and lightly browned at the edges. If the crust browns too quickly, move the rack down one position and tent with foil if necessary.

Finish and serve

Remove the pizza from the oven. Let rest 2–3 minutes, then drizzle a little olive oil, scatter torn basil leaves, and finish with flaky sea salt and a grind of black pepper. Slice and serve warm.