The recipe

1 pizza, about 28 to 30 cmabout 35 minutes, plus dough proofing and preheating

Ingredients

  • 250 g proofed pizza dough, ready to bake
  • 120 g aubergine, skin on
  • 70 g crushed tomatoes
  • 65 g mozzarella, well drained
  • 10 g Parmesan, finely shaved
  • 2 tsp olive oil
  • 3 to 5 basil leaves
  • Salt and black pepper
  • A little flour or fine semolina for shaping

Method

  1. Preheat to 250°C with conventional top and bottom heat. Heat a suitable stone or steel according to its instructions. Keep dough covered until supple.
  2. Wash and slice aubergine about 4 mm thick; halve larger slices. Brush lightly with oil and pan-fry for 6 to 8 minutes, turning, until tender. Add 1 tbsp water if needed and let it evaporate completely.
  3. Season lightly and spread on a plate to cool. Salt the tomatoes lightly and cut up the mozzarella.
  4. Open dough to about 28 to 30 cm and check that it slides on a lightly dusted peel. Distribute tomato, mozzarella and aubergine loosely.
  5. Bake for approximately 8 to 12 minutes, checking from minute six. Make sure the underside is cooked through.
  6. Remove, add Parmesan and basil, slice and serve.

Cook the aubergine before topping

Use 120 g aubergine for one pizza, weighed with its skin. Cut slices approximately 4 mm thick and halve larger ones. Leave the skin on to support the tender centres. Brush the slices lightly with the measured two teaspoons of oil. Cook in a non-stick frying pan over medium heat for roughly six to eight minutes in total, turning them. They should become soft with some golden patches. If necessary, add a tablespoon of water and let it evaporate completely before removing the aubergine.

Spread the vegetables on a plate to cool. Thick raw aubergine pieces can remain firm during a short pizza bake, while a layer soaked in oil is not the aim either. Arrange the cooked slices with small gaps so tomato and cheese remain visible. The topping should fit in one loose layer. If you have prepared a larger aubergine, use only the weighed amount on this pizza and save the remainder for another dish rather than stacking slices on top of each other.

Add a measured Parmesan finish

Start with a fully proofed 250 g dough ball. Dough preparation and preheating are additional to the stated recipe time. Use 65 g well-drained mozzarella and 70 g crushed tomatoes. Season the tomatoes lightly because the Parmesan will bring further salt. Ten grams of fine Parmesan shavings provide a clear finishing flavour without overwhelming the aubergine. Add them to the hot pizza after baking so their texture and flavour remain more distinct.

Even when the rim looks ready, check the underside. The dough beneath the softer aubergine slices needs to bake through too. A light topping and fully preheated baking surface help. Add fresh basil after the Parmesan. For a stronger finish, try a few chilli flakes on one slice. This keeps the main pizza mild while allowing heat to be adjusted at the table. Cut immediately before serving, while the centre is warm and the rim still crisp.