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Aubergine & Ricotta Salata Pizza
Gozney · gozney.com · 2025 · Original
Style not identified
DietVegetarian. Not vegan: fior di latte, ricotta salata.
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Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
480°F / 249°C
Bake time
4 to 6 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatoSan Marzano tomatoes80g
- cheese mozzarellafior di latte100g
- oilA drizzle of olive oiln/a
- saltA pinch of saltn/a
- cheese otherricotta salata30g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseA pinch of fresh oregano leaves
- over cheese1 medium aubergine
- over cheeseCalabrian chilli paste1 tsp · 4.2g
- over cheeseJuice of ½ lemon
- over cheeseZest of 1 lemon
- over cheese1 clove garlic
- over cheeseA squeeze of lemon juice
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