Pizza alla Norma
Pizza alla Norma is a typical Sicilian pizza, rich in taste and stuffed with simple ingredients: tomato and mozzarella that are the indisputable basis of a good pizza margherita, with the addition of fried eggplant and salted ricotta to transform it into a really delicious pizza alla Norma. Pizza alla Norma is a recipe that comes from the taste of wanting to reproduce the famous pasta alla Norma, in the form of pizza in a reinterpretation of a dish of excellence symbol of Catania cuisine. With this recipe you can enjoy a very soft pan pizza but with a thin and golden crust, the oil on the bottom makes it even tastier. For pizza lover's?
Ingredients for the baseDURUM WHEAT FLOUR 600 GrFLOUR 200 GrWATER 600 GrROOMS 20 GrBREWER'S YEAST 8 Gr
Ingredients for fillingTOMATO PULP 600 GrMOZZARELLA 300 GrSALTED RICOTTA 80 GrAUBERGINE 1BASIL LEAVES 10EXTRA VIRGIN OLIVE OIL (EVOO) to tasteDRIED OREGANO to tasteSALT to taste
Ingredients for fryingPEANUT OIL 500 Gr
Preparation
Pour the durum wheat flour and flour into a large bowl, add the yeast and start pouring in the lukewarm water, slowly, as it is absorbed by the dough. Once you have a good mass, when the dough has formed, add the salt and, again slowly, the remaining water. Turn your dough over on the pastry board and knead it vigorously until you get a smooth and elastic dough, if you have kneaded it in the right way, you will feel air bubbles forming. Divide the dough into two parts and place it in a proofing box or, more simply, in two bowls, better if you put a drizzle of oil on the bottom, then cover with a lid or plastic wrap. Let rise at room temperature for about 5/6 hours or until doubled in volume. Once doubled in volume, spread out on two baking trays (diameter 32) previously greased with a drizzle of oil. Cover the pans with plastic wrap and let rise for another 2 hours or so, or always assess that the dough has more or less doubled in size. Wash the eggplant, remove the ends and cut them into thin slices, pour the oil into a large pan and while heating also cut the mozzarella. Cook the eggplant quickly by keeping the oil at maximum temperature and turning them occasionally, it will only take a few minutes. Once the eggplants are golden, drain them and place them on a plate on paper towels so that they lose any excess oil. Turn on the oven by selecting the fan mode, place the rack on the low rail and bring it to the highest temperature. Season the pizza with the tomato pulp, add a pinch of salt, a drizzle of extra virgin olive oil and oregano, then cook it for about ten minutes, or until the bottom is golden brown. Take the pizza out of the oven, fill with mozzarella and fried eggplant and then bake for another two minutes or so, remember that cooking times may vary depending on the oven, if necessary lengthen them but taking care to keep the pizza under control. Take the pizza out of the oven, add plenty of freshly grated salted ricotta and a few fresh basil leaves, the pizza alla Norma is ready, I recommend you serve it immediately.
Pizza alla Norma is a typical Sicilian pizza, rich in taste and stuffed with simple ingredients: tomato and mozzarella that are the indisputable basis of a good pizza margherita, with the addition of fried eggplant and salted ricotta to transform it into a really delicious pizza alla Norma. Pizza alla Norma is a recipe that comes from the taste of wanting to reproduce the famous pasta alla Norma, in the form of pizza in a reinterpretation of a dish of excellence symbol of Catania cuisine. With this recipe you can enjoy a very soft pan pizza but with a thin and golden crust, the oil on the bottom makes it even tastier. For pizza lover's?
Ingredients for the base
DURUM WHEAT FLOUR 600 Gr
FLOUR 200 Gr
WATER 600 Gr
ROOMS 20 Gr
BREWER'S YEAST 8 Gr
Ingredients for filling
TOMATO PULP 600 Gr
MOZZARELLA 300 Gr
SALTED RICOTTA 80 Gr
AUBERGINE 1
BASIL LEAVES 10
EXTRA VIRGIN OLIVE OIL (EVOO) to taste
DRIED OREGANO to taste
SALT to taste
Ingredients for frying
PEANUT OIL 500 Gr
Preparation
Pour the durum wheat flour and flour into a large bowl, add the yeast and start pouring in the lukewarm water, slowly, as it is absorbed by the dough. Once you have a good mass, when the dough has formed, add the salt and, again slowly, the remaining water. Turn your dough over on the pastry board and knead it vigorously until you get a smooth and elastic dough, if you have kneaded it in the right way, you will feel air bubbles forming. Divide the dough into two parts and place it in a proofing box or, more simply, in two bowls, better if you put a drizzle of oil on the bottom, then cover with a lid or plastic wrap. Let rise at room temperature for about 5/6 hours or until doubled in volume. Once doubled in volume, spread out on two baking trays (diameter 32) previously greased with a drizzle of oil. Cover the pans with plastic wrap and let rise for another 2 hours or so, or always assess that the dough has more or less doubled in size. Wash the eggplant, remove the ends and cut them into thin slices, pour the oil into a large pan and while heating also cut the mozzarella. Cook the eggplant quickly by keeping the oil at maximum temperature and turning them occasionally, it will only take a few minutes. Once the eggplants are golden, drain them and place them on a plate on paper towels so that they lose any excess oil. Turn on the oven by selecting the fan mode, place the rack on the low rail and bring it to the highest temperature. Season the pizza with the tomato pulp, add a pinch of salt, a drizzle of extra virgin olive oil and oregano, then cook it for about ten minutes, or until the bottom is golden brown. Take the pizza out of the oven, fill with mozzarella and fried eggplant and then bake for another two minutes or so, remember that cooking times may vary depending on the oven, if necessary lengthen them but taking care to keep the pizza under control. Take the pizza out of the oven, add plenty of freshly grated salted ricotta and a few fresh basil leaves, the pizza alla Norma is ready, I recommend you serve it immediately.
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