Pizza alla Norma

Name: Pizza alla Norma
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 aubergine, cut into small chunks; 1 tbsp olive oil, plus extra to drizzle; Plain flour, for dusting; 2 x 440g packs Northern Dough Co Original Pizza Dough, defrosted; 400 g can Mutti Pizza Sauce With Oregano And Basil; 2 x 125g packs mozzarella, drained and torn into small pieces; 4 tbsp mascarpone; 230 g jar Fragata Pimiento Piquillo Peppers, drained, patted dry and cut into strips; Parmigiano Reggiano, to serve; Basil leaves, to serve

A simple choice with added piquant peppers, aubergine and two types of creamy cheese

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Makes4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins
Pluspreheating the oven

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Ingredients

1 aubergine, cut into small chunks
1 tbsp olive oil, plus extra to drizzle
Plain flour, for dusting
2 x 440g packs Northern Dough Co Original Pizza Dough, defrosted
400g can Mutti Pizza Sauce With Oregano And Basil
2 x 125g packs mozzarella, drained and torn into small pieces
4 tbsp mascarpone
230g jar Fragata Pimiento Piquillo Peppers, drained, patted dry and cut into strips
Parmigiano Reggiano, to serve
Basil leaves, to serve

Method

Preheat the pizza oven to high, and wait until the middle of the stone reads 450oC. Alternatively, preheat a conventional oven to 230oC, gas mark 8. Put the aubergine and oil into an ovenproof cast-iron pan or baking tray. Season, and place into the preheated oven. Bake for 3-5 minutes, (or 10 minutes in the oven) turning the pan halfway, until browned and tender. Remove and set aside.
On a well-floured surface, roll out 1 ball of dough into a rough 30cm circle. Place onto pizza peel or a flat baking sheet. Spread with about 4 tbsp pizza sauce and dot over 1⁄4 of the mozzarella, mascarpone, peppers and aubergine.
Slide the pizza into the pizza oven (ensure it is a good distance away from the back), reduce the heat to low and cook for 2-3 minutes, turning it regularly, or bake for 9-12 minutes in a conventional oven.
Transfer the pizza to a board. Shave over some Parmigiano Reggiano, add a few basil leaves and serve immediately. Repeat for the remaining pizzas.