1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
4 medium sized aubergine + 1 for the skin
2 cherry tomatoes
a pinch of brown sugar
olive oil for frying, as needed
salt, to taste
pepper, to taste
50 g fior di latte cheese, in pieces
a few fresh basil leaves, to garnish
Make an aubergine cream (this will make enough for 4 pizzas):
wash 4 medium aubergine and cut them into thin slices. Fry them in olive oil then blend with the provolone cheese, extra virgin olive oil, salt and pepper until a smooth cream. Set aside.
Make the confit cherry tomatoes:
wash 2 cherry tomatoes, quarter and place on a baking tray with a few very thin slices of onion, a pinch of brown sugar, extra virgin olive oil, seasoned with salt and pepper. Leave to dry in a low oven –say, 125C—for about an hour, or until they have a creamy consistency.
When the cherry tomatoes confit are almost ready, peel the skin of the fifth aubergine in thin strips fry in a little olive oil until they curl up crispy.
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil, spread the aubergine cream, scatter the fior di latte and 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. When the pizza is ready, add the cherry tomato confit and the fried aubergine skin.