Pizza alla Norma

Name: Pizza alla Norma
Yield: Makes 1 (13-inch/33-cm) pizza
Cuisine: Italian
Ingredients: Lemon zest; 55 grams (about 2 ounces) fresh mozzarella; 4 leaves basil, torn; 60 grams (about 2 ounces) Roasted Eggplant; 1 (250-g) Thin & Crispy dough ball; 10 grams (¾ tablespoon) extra-virgin olive oil, in a squeeze bottle; 25 grams (about 1 ounce) Parmigiano-Reggiano, finely grated; 12½ grams (about ½ ounce) Sourdough Breadcrumbs; 56 grams (¼ cup) Spicy Grandma Sauce; Pinch parsley, finely chopped; 20 grams (about ¾ ounce) ricotta salata, finely grated

Preparation info

Makes
1
( 13 inch 33 cm ) pizza

Difficulty
Easy

Appears in

Pizza Czar

By Anthony Falco

Published 2021

About

The key to pizza alla Norma is not too much eggplant. You don’t want it to be dry, but you don’t want to overload it. I’ve seen this pizza made where it’s like, Boom!, heavy dose of eggplant! It ends up a soggy mess. It should be just enough so it’s not dry and you get a little eggplant in every bite.

Ingredients

1 (250-g) Thin & Crispy dough ball
60 grams (about 2

Europe
Italy
Main course
Pizza
Vegetarian
Mediterranean

Method

Preheat the oven with pizza stones to your oven’s highest temperature setting (usually 550°F/288°C).
Stretch out the dough according to the Thin & Crispy method.
Dollop silver dollar–sized chunks of roa