Servings: 4 People
Equipment
Ingredients
- 1 ball pizza dough about 250g, store-bought or homemade
- 1/2 cup light tomato sauce San Marzano preferred
- 1 medium eggplant sliced into thin rounds
- 1 cup smoked mozzarella shredded or sliced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Pinch of black pepper
- 1/2 tsp dried chili flakes adjust to taste
- Fresh basil leaves for garnish, optional
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone inside. Allow it to heat for at least 30 minutes.
- Slice the eggplant into thin rounds, about 1/4 inch thick. Place them on a baking sheet, brush with olive oil, and season with salt, pepper, oregano, and garlic powder. Roast in the oven at 400°F (200°C) for 15 minutes until golden and tender. Set aside.
- Stretch or roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer to a pizza peel dusted with flour or cornmeal.
- Spread a thin layer of tomato sauce evenly over the dough, leaving a small border around the edges.
- Arrange the roasted eggplant slices evenly over the sauce.
- Add the smoked mozzarella on top, making sure to distribute it well for an even melt.
- Sprinkle dried chili flakes across the pizza for a touch of heat.
- Slide the pizza onto the preheated stone and bake for 10–12 minutes, until the crust is golden brown and the cheese is bubbling.
- Remove from the oven, garnish with fresh basil leaves if desired, slice, and serve immediately.
Notes
- For extra smokiness, grill the eggplant slices instead of roasting them.
- Swap smoked mozzarella with provolone or scamorza affumicata for a slightly different smoky flavor.
- Add a drizzle of chili oil before serving for extra heat.
Tried this recipe?Let us know how it was!
