Name: Eggplant Pizza (Tomato, Ricotta, and Parsley)
Yield: Makes 2 pizzas (enough for 8 people)
Cuisine: Italian
Ingredients: 1 tablespoon Parmesan cheese; 16 ounces (450 g) Pizza Dough, divided in half; 2 tablespoons burrata cheese; 2 cups (165 g) diced purple eggplant; Sea salt; 5 tablespoons olive oil, divided; 1 cup (180 g) diced heirloom tomatoes; 2 tablespoons ricotta; 2 tablespoons chopped fresh parsley leaves

Preparation info

Makes
2
pizzas

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

A nice way to spend a summer’s afternoon. The eggplants should be firm, colorful, and sweet. The tomatoes, bursting with juice and flavor. The ricotta, creamy; and the green parsley garnish light and fresh, not tough.