1 hr 30 min
1 hr
4 pizzas (each pizza serves 2)


  • 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

Four hours before cooking, heat your wood-fired pizza oven. Alternatively, heat a pizza stone in a 500 degree F oven for 1 hour.

Add the eggplant to a colander and sprinkle with salt. Let it sit for 30 minutes to drain. Rinse off and pat dry.

Add the tomatoes to a blender and blend until smooth. Season with salt. Reserve.

Put the ricotta and goat cheese in a bowl and whip together with a rubber spatula or, if necessary, a hand mixer.

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.

Sprinkle some flour on a pizza peel. Using a rolling pin, stretch one of the dough balls to a very thin 10-inch round.

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.

Place the pizza on the pizza oven floor or on the pizza stone and bake until golden and crisp, about 3 minutes.


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