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Pizza with Eggplant and Provola Cheese Recipe

Pizza with Eggplant and Provola Cheese Recipe

Photographs : Alberto Rossi

Pizza with Eggplant and Provola Cheese Recipe


  • 5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups plus 1 tsp. (375 ml) lukewarm water
  • 3/4 tsp. (2 g) active dry yeast
  • 1 tbsp. (18 g) salt

For the topping

  • 1 lb (500 g) crushed tomatoes
  • 1 lb (500 g) Sicilian Provola (or Fontina or Pecorino) cheese, thinly sliced
  • 101/2 oz. (300 g) eggplant
  • 9 oz. (250 g) Pachino or cherry tomatoes
  • Extra-virgin olive oil
  • Salt to taste

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour it into the well. Gradually incorporate into the flour until a loose dough forms, then add the salt. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise until it doubles in volume (from 1 to 4 hours, depending on the temperature).
  2. Divide the dough into four portions and roll them into balls. Let them rise again, covered with lightly oiled plastic wrap, until they again double in size (from 30 minutes to 1 hour, depending on the temperature).
  3. Season the crushed tomatoes with salt and a dash of olive oil. Slice and grill the eggplant, or fry the slices in olive oil, then drain. Halve the tomatoes.
  4. Sprinkle the work surface with flour and flatten each dough ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter. Put the rounds on a baking sheet. Spread the crushed tomatoes over the pizzas and top with the cheese, tomatoes and eggplant. Bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown.

Preparation time : 30 minutes
Rising time : 11/2 hours–5 hours
Cooking time : 8 minutes
Difficulty: medium
4 Servings


Source :
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Roman-Style Pizza with Caciotta and Capocollo Recipe”