Ingredients
- Caputo Semola flour – for dusting and shaping
- Pizza dough – defrosted at room temperature
- San Marzano tomatoes – crushed
- Fior di Latte mozzarella – torn into pieces
- Grilled eggplants – sliced
- Semi-dried cherry tomatoes
- Grilled artichokes – halved or quartered
- Parmigiano Reggiano – freshly grated
Cooking Instructions
1. Prepare the Pizza Base Dust your work surface with Caputo Semola. Stretch the pizza dough by hand to keep it airy and light.
2. Add the Tomato Sauce Spread a thin, even layer of crushed San Marzano tomatoes over the base.
3. Layer the Main Toppings Add torn pieces of Fior di Latte mozzarella, then arrange slices of grilled eggplant on top.
4. Add Sweet & Savoury Touches Scatter semi-dried cherry tomatoes for bursts of sweetness, then place grilled artichokes evenly so each slice has some.
5. Bake to Perfection Transfer to a preheated pizza oven and bake until the crust is golden and blistered, and the cheese is bubbling (about 8–10 minutes).
6. Finish & Serve Remove from the oven, sprinkle generously with freshly grated Parmigiano Reggiano, slice, and enjoy immediately.
Buon Appetito!
