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.
🕒 Prep Time 30 mins
🍳 Cook Time 18 mins
Total Time 48 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine Italian

Ingredients

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

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.

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