Pizza Vegetariana

  • Level: Easy
  • Total: 1 hr 30 min (includes heating time)
  • Active: 1 hr
  • Yield: 4 pizzas (each pizza serves 2)
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1 small eggplant, cut lengthwise into 1/4-inch thick slices

Kosher salt and freshly ground black pepper

One 28-ounce can pomodori pelati (whole peeled tomatoes)

6 ounces fresh ricotta, at room temperature 

4 ounces soft goat cheese, at room temperature 

1 red onion, cut into 1/3-thick slices 

1 zucchini, cut lengthwise into 1/4-inch thick slices

Olive oil, for drizzling

All-purpose flour, for dusting 

Four 12-ounce balls pizza dough, at room temperature 


Special equipment:
a wood-fired pizza oven or a pizza stone; a pizza peel
  1. Four hours before cooking, heat your wood-fired pizza oven. Alternatively, heat a pizza stone in a 500 degree F oven for 1 hour.
  2. Add the eggplant to a colander and sprinkle with salt. Let it sit for 30 minutes to drain. Rinse off and pat dry.
  3. Add the tomatoes to a blender and blend until smooth. Season with salt. Reserve.
  4. Put the ricotta and goat cheese in a bowl and whip together with a rubber spatula or, if necessary, a hand mixer.
  5. Heat a grill or grill pan over medium-high heat. Grill the onion, zucchini and eggplant until charred and cooked through, about 2 minutes per side; the eggplant will need a little longer. Drizzle with olive oil and season with salt and pepper.
  6. Sprinkle some flour on a pizza peel. Using a rolling pin, stretch one of the dough balls to a very thin 10-inch round.
  7. Ladle about one-quarter of the sauce on the dough and spread around, leaving an inch of crust around the edge uncovered. Sprinkle one-quarter of the cheese mixture over the sauce and lay out one-quarter of the vegetables on top of the cheese.
  8. Place the pizza on the pizza oven floor or on the pizza stone and bake until golden and crisp, about 3 minutes.