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What to do
1. Cut the eggplant into strips. Place in a baking tray, drizzle with oil and season. Bake at 130°C (266°F) for 15 minutes.
2. Cut each tomato into 6 pieces. Place in a baking tray and sprinkle with icing sugar. Bake for 30 minutes at 80°C (176°F) until soft.
3. Stretch the pizza dough into a round disk. Top pizza with half the Stracciatella and place the cooked eggplant and tomatoes, drizzle with some extra virgin olive oil and bake.
Domestic oven: bake for 10 minutes at 280°C (536°F)
Wood fire oven: 90 seconds at 400°C (752°F)
4. Once cooked sprinkle with fresh oregano and top with the remaining Stracciatella.
Recipe from Worlds Best Pizza By Johnny Di Francesco, available now from New Holland Publishers.