Chef Enrico’s Roman-Style Pizza with Eggplant, Artichoke & Fior di Latte

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

Dust your work surface with Caputo Semola. Stretch the pizza dough by hand to keep it airy and light.

Spread a thin, even layer of crushed San Marzano tomatoes over the base.

Add torn pieces of Fior di Latte mozzarella, then arrange slices of grilled eggplant on top.

Scatter semi-dried cherry tomatoes for bursts of sweetness, then place grilled artichokes evenly so each slice has some.

Transfer to a preheated pizza oven and bake until the crust is golden and blistered, and the cheese is bubbling (about 8–10 minutes).

Remove from the oven, sprinkle generously with freshly grated Parmigiano Reggiano, slice, and enjoy immediately.

Buon Appetito!