This is one my favorites pizzas to enjoy on a cold night sitting next to a crackling fire with a glass of Chateauneuf du Pape, a flavorful full-bodied red wine.
12 oz pizza dough, homemade or store prepared at room temperature
1 cup Arrabbiata sauce, its a spicy red sauce (you can use marinara sauce and add 1⁄4 teaspoon of red pepper flakes to mimic)
1 cup whole milk ricotta
½ cup Parmesan cheese, finely grated
1 ½ cups finely grated Italian cheese blend
6 –7 pieces grilled eggplant
½ cup marinated artichokes quartered
¼ cup jarred roasted peppers sliced into one to two inch pieces
¼ cup pitted Kalamata olives sliced in half
Olive oil
Fresh ground pepper
1
Preheat oven to 425 degrees and move the rack to the lower third part of the oven.
2
Coat pan with cooking oil spray and stretch the dough to fit the pan.
3
Spread the sauce evenly to the edges then add one tablespoon of ricotta at a time randomly over the sauce, sprinkle the Parmesan and pepper and a drizzle of olive oil.
4
Layer the Italian cheese blend and arrange the grilled eggplant, artichokes, roasted peppers, and olives on the pizza.
5
Bake for 12–15 minutes, let cool for 5 minutes then slice and serve.
CategoryPizza
Ingredients
12 oz pizza dough, homemade or store prepared at room temperature
1 cup Arrabbiata sauce, its a spicy red sauce (you can use marinara sauce and add 1⁄4 teaspoon of red pepper flakes to mimic)
1 cup whole milk ricotta
½ cup Parmesan cheese, finely grated
1 ½ cups finely grated Italian cheese blend
6 –7 pieces grilled eggplant
½ cup marinated artichokes quartered
¼ cup jarred roasted peppers sliced into one to two inch pieces
¼ cup pitted Kalamata olives sliced in half
Olive oil
Fresh ground pepper