1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
olive oil, as needed for grilling
50 g cherry tomatoes, halved or quartered
50 g provola di Agerola (smoked fresh cheese), in pieces
a few leaves of fresh basil (for both cooking and garnish)
Wash the aubergine, cut into 1 cm thick slices and grill it with a drizzle of olive oil. Wash the courgette, cut into 1 cm thick slices and grill it with a drizzle of olive oil.
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and then add the aubergine, the courgette, the cherry tomatoes, the provola and a few basil leaves. Cook in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes. Serve garnished a few fresh basil leaves.