Aubergine & Ricotta Salata Pizza
Smokey, spicy, aubergine ragu topped with ricotta salata, all on a crispy, east-coast inspired pizza base. This is how you get a taste of Dough Hands at home.
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Cooking tools:
- Pizza oven
- Pizza peel
- Oven
- Mixing bowl
- Spoon
- Microplane
- Chef's knife
- Cutting board
Ingredients
- 1 ball of pizza dough (approx. 250g)
- 80g San Marzano tomatoes,crushed by hand
- 100g fior di latte, torn into chunks
- A drizzle of olive oil
- A pinch of fresh oregano leaves
- 1 medium aubergine
- 1 tsp Calabrian chilli paste
- Juice of ½ lemon
- Zest of 1 lemon
- 1 clove garlic, finely minced
- A pinch of salt
- 30g ricotta salata, finely grated or crumbled
- A squeeze of lemon juice
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