- Why is the aubergine bitter?
- Older varieties can be bitter. Salt after slicing, let stand for 20 minutes, then wipe off the moisture.
- Doesn't the ricotta run?
- Place the ricotta in small mounds on the pizza; it won't run, but will bake to a creamy consistency.
Pizza alla Norma
According to legend, Sicilian writer Nino Martoglio exclaimed when tasting this dish: "This is a real Norma!" – comparing its perfection to Bellini's famous opera. The symbol of the city of Catania: aubergine, tomato, basil, and ricotta (originally salty ricotta salata, but here creamy ricotta) unite the colours and flavours of Sicily.
Ingredients
500
g
Pizza dough
200
ml
Tomato sauce
200
g
Mozzarella cheese
1
pc
Medium aubergine
100
g
Ricotta cheese
10
g
Fresh basil
40
ml
Olive oil (for frying and drizzling)
1
tsp
Dried oregano
Shopping List (0)
Equipment Needed
- Frying pan for frying aubergine
- Kitchen paper for degreasing
Allergen Information
Cereals containing gluten
Milk
Instructions
1
✓
Cut the aubergine into thin slices or cubes. Salt them, let stand for 20 minutes, then wipe dry.
Tip: Salting draws water out of the vegetable (osmosis), so it will fry rather than steam during cooking, and absorb less oil.
2
✓
In a frying pan, fry the aubergine slices in hot oil until golden brown. Drain on kitchen paper.
Tip: Aubergine acts like a sponge, but if the oil is hot enough, the surface seals and it doesn't soak up as much.
3
✓
Preheat the oven to 220°C. Roll out the dough, spread with sauce, sprinkle with oregano.
Tip: The oven should be empty while preparing the dough so the heat circulates evenly.
4
✓
Add the mozzarella, then the fried aubergine. Place mounds of ricotta on top with a teaspoon.
Tip: The white spots of ricotta are not only beautiful but provide a cooling, milky contrast to the fried vegetable.
5
✓
Bake for 15-18 minutes. Sprinkle with plenty of fresh basil when serving.
Tip: The scent of basil truly blossoms on the hot pizza.
Recipe FAQ
Ingredients
- 500 g Pizza dough
- 200 ml Tomato sauce
- 200 g Mozzarella cheese
- 1 pc Medium aubergine
- 100 g Ricotta cheese
- 10 g Fresh basil
- 40 ml Olive oil (for frying and drizzling)
- 1 tsp Dried oregano