Eggplant & Scamorza Pizza
Scamorza is the dried version of fresh mozzarella, and is perfect for melting on a pizza. This recipe is as simple as they come, but utterly delicious, and lends itself to so many variations on a theme.
Good quality pizza base
2tbsp black olive tapenade (see our recipe)
Scamorza, sliced (or fresh buffalo mozzarella), cut into slices
2-3 Eggplant slices (pre-cooked*), cut into strips approx 2cm wide
1 sprig fresh rosemary, chopped
2 tbsp good quality grated parmesan
1 tsp Capers (optional)
Precook the pizza base for 5 minutes to crips the bottom of the base a little. Remove from the oven and spread the tapenade to thinly cover all of the pizza. Distribute the eggplant slices over the pizza, then the scamorza (or mozzarella), sprinkle with rosemary (and capers), and then the parmesan. Bake in a hot oven until the scamorza melts and the parmesan starts to turn golden brown.
*Cooking your eggplant is pretty easy too, and you can do it ahead of time. Slice a firm fresh eggplant into pieces approx 15mm thick. Brush lightly with olive oil and grill, bake or barbecue until both sides are golden in colour. I also like to smoke it in a wok with dried herbs. You can freeze it for long-term storage, or keep in the fridge for a few days.
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: depends on the size of your pizza base, but I'd say 2-3...