Waitrose and Partners
Pizza alla Norma

Pizza alla Norma

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Transfer the pizza to a board. Shave over some Parmigiano Reggiano, add a few basil leaves and serve immediately. Repeat for the remaining pizzas.


Typical values per item when made using specific products in recipe


3,180kJ/ 756kcals



Saturated Fat












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