Eggplant & Ricotta di Bufala Flatbread with Fresh Basil and Torn Mozzarella
This simple pizza is easy enough for lunch, an appetizer or meal for dinner. The water buffalo ricotta is creamy and flavorful, adding delicious flavor and texture.
Eggplant & Ricotta di Bufala Flatbread with Fresh Basil and Torn Mozzarella
This simple pizza is easy enough for lunch, an appetizer or meal for dinner. The water buffalo ricotta is creamy and flavorful, adding delicious flavor and texture. Serves 2 to 4.
Ingredients
Ingredients:
- 2 large or 4 mini Naan flatbreads (original or garlic)
- Sigona’s basil olive oil for brushing
- Half of 1 small eggplant thinly cut into 1/8th inch-thick slices
- Fresh basil at least 8 medium-sized leaves, chiffonade
- Pizza sauce about 1/2 cup, divided (Look for Bianco DiNapoli pizza sauce at Sigona’s. It’s made with local ingredients.)
- About 2 oz. fresh mozzarella torn
- About 2 to 4 oz. water buffalo ricotta cheese more or less as desired
- Shaved Parmigiano Reggiano for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Arrange the naan on the baking sheet. Generously brush each with basil oil, all the way to the edges. Spread pizza sauce over the top of each naan (about 2 Tbsp each for the large and 1 Tbsp for the mini), leaving a 1/2" border free of sauce.
- Add a single layer of eggplant slices over the pizzas. Add the torn mozzarella, dollop on the ricotta and sprinkle with half of the basil.
- Bake the pizzas until the naan has crisped and the cheese is bubbly and turning golden, for about 12-17 minutes, depending on size. Allow pizzas to cool for 5 minutes, top with shaved Parmigiano Reggiano and remaining basil. Serve warm.
Notes
Sigona’s olive oils and balsamics are available in our markets and online at www.sigonas.com.
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