Pizza alla Norma

Ingredients

1 medium eggplant (or 2-3 small ones), cut into 1/2” and 1/4” slices

1 28 ounce can whole, peeled San Marzano tomatoes

2 cloves garlic

1-2 tablespoons chopped Calabrian chili peppers (use more or less depending on desired heat)

1-2 teaspoons dried oregano

Pinch of sugar

1 package pizza dough brought to room temperature

4 ounces ricotta salata

Fresh mozzarella

Olive oil

Kosher salt

Fresh basil

Directions

Heat a large pan over medium-high heat and add a generous amount of olive oil. Add some of the eggplant slices and cook until both sides are nicely browned and crispy on the edges. You’ll need to cook them in batches. Add additional olive oil as needed. Once browned, remove to a plate (not lined) and sprinkle with kosher salt.

While the eggplant cooks, add the tomatoes and their juice and garlic cloves to a food processor. Pulse until the tomatoes begin to form a puree. Using the same pan you cooked the eggplant in, add more olive oil if needed and the tomato mixture. Add the Calabrian chili peppers and season with dried oregano, sugar and kosher salt. Once the sauce begins to bubble, reduce to a simmer and add the thicker eggplant slices. Reserve the thinner ones to top the pizza with. Continue cooking the sauce until the eggplant begins to breakdown slightly. Then remove from heat.

Heat grill pan over medium-high heat and preheat oven to 425° F.* Depending on the size of your grill pan or grill, divide pizza dough in half and roll out or stretch by hand on a lightly floured surface. Brush both sides with olive oil and transfer to grill pan. Grill until dough begins to bubble, about 2-3 minutes, then flip and grill the other side. Transfer the grilled dough to a baking sheet, and top with some of the prepared sauce, the thinner eggplant slices, crumbled ricotta salata, and fresh mozzarella. Bake at 425° F until cheese is bubbly. Garnish with fresh basil.

*If using an outdoor grill, heat grill to 450-500° F. Grill both sides of dough with grill open. Transfer to a pizza stone or baking sheet and add toppings. After adding toppings, place pizza stone or baking sheet on grill and close cover to melt cheese.

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