I got a gorgeous eggplant in last weeks CSA, and I also had a container of Di Stefano Ricotta just waiting to be used, so Pizza felt like a no-brainer to me. Also L U C K Y me, Di Stefano picked me to be their October “Chef of the Month”, so you can head over to their social media and read some fun facts about me in the kitchen!
I pregrilled thin slices of Eggplant on my cast-iron griddle with some Dak’s Salt-Free Italian Blast seasoning.
You can then layer all of the ingredients on a rolled out sheet of pre-made pizza dough, or use my quick & easy weeknight dough recipe, here.
Fresh Pizza Dough, rolled out to desired thickness.
1 medium eggplant, cut thinly & pre-grilled or roasted in Italian seasoning.
1 cup of your favorite pizza sauce.
1/3 cup Di Stefano Ricotta, crumbled.
1/4 cup fresh basil, thinly sliced.
1 cup arugula, tossed in olive oil & red wine vinegar.
8-10 slices of crispy pancetta or bacon to top pizza with.
1. Preheat oven to 450. Place pizza stone in oven if you have one, if not, no worries!
2. Roll pizza dough out onto parchment paper and top with sauce, grilled eggplant, crumbled ricotta, fresh basil, and bake on pre-heated pizza stone, or baking sheet, for 12-15 minutes until crust is brown and crisp.
3. While pizza bakes, toss arugula with olive oil, vinegar, salt, pepper.
4. When pizza is done, top with salad mixture and crispy slices of pancetta or bacon.
5. Dig in!
This takes pizza-night to a whole new level, with lots of fresh-farm ingredients, and some delicious treats from the ricotta and the crispy pancetta!
I hope you make this recipe, and tag me on Instagram, and use the hashtag #thatswhatsheeats so I can keep up with your foodie journey, too!
Thanks for hanging out!