Pizza alla Norma

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.