A riff on the traditional Sicilian dish pasta alla Norma,which features eggplant,tomato and ricotta salata,this simple,satisfying pizza comes together in a flash.
2 x 250g ready-to-roll pizza dough balls (see note)
¼ cup tomato passata
1 large eggplant,sliced into thin rounds
¼ cup extra virgin olive oil
1 garlic clove,crushed
150g fior di latte,sliced
¼ cup oregano leaves
½ tsp chilli flakes
Combine the pizza dough balls together to form one large ball. Roll out on a large sheet of baking paper to make a 30cm round. Place on a large,lightly greased pizza tray. Set aside.
Preheat the oven to 200C fan-forced (220C conventional). Spread the pizza base with tomato passata. Mix the oil and garlic together in a small bowl and season. Brush both sides of the eggplant slices with the oil and arrange them on the pizza.
Top with the cheese and place in the oven for 15 minutes,or until golden and the cheese has melted.
Serve topped with oregano and chilli flakes.
Note: Ready-to-roll pizza dough balls are available in the refrigerator section of most supermarkets.
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