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Pizza alla Norma with eggplant and ricotta
Sicilian eggplant and ricotta pizza with Mediterranean flavors

Pizza alla Norma (Eggplant and Ricotta)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Legend has it that Sicilian writer Nino Martoglio exclaimed "This is a real Norma!" upon tasting this dish, comparing its perfection to Bellini's famous opera. A symbol of Catania, it unites eggplant, tomato, basil, and ricotta (traditionally salted ricotta salata, but creamy ricotta is used here) to represent the colors and flavors of Sicily.
🕒 Prep Time 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 48 mins
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Skillet for frying eggplant
  • Paper towels

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Slice the eggplant thinly or into cubes. Salt generously, let stand for 20 mins, then pat dry.

Tip: Salting draws out water (osmosis) so the vegetable browns instead of steams and absorbs less oil.
2 ✓

Fry the eggplant slices in hot oil until golden brown. Drain on paper towels.

Tip: Eggplant acts like a sponge; hot oil seals the surface quickly so it doesn't get greasy.
3 ✓

Preheat oven to 425°F (220°C). Roll out dough, spread with sauce, and sprinkle with oregano.

Tip: Keep the oven empty while prepping to ensure even heat distribution.
4 ✓

Add mozzarella, then the fried eggplant. Use a teaspoon to place small dollops of ricotta on top.

Tip: The white ricotta spots are not only beautiful but provide a cool, creamy contrast to the fried vegetable.
5 ✓

Bake for 15-18 minutes. Top with plenty of fresh basil before serving.

Tip: Basil's aroma truly blooms on a hot pizza.

Recipe FAQ

Why is the eggplant bitter?
Older varieties can be bitter. Salt the slices and let sit for 20 minutes, then wipe off moisture.
Won't the ricotta run?
Dollop the ricotta in small mounds; it won't run but will bake into creamy pockets.

Ingredients

  • 1 ball Pizza Dough (approx. 1 lb)
  • 3/4 cup Tomato Sauce
  • 7 oz Mozzarella Cheese
  • 1 medium Eggplant
  • 3.5 oz Ricotta Cheese
  • 1/4 cup Fresh Basil
  • 3 tbsp Olive Oil
  • 1 tsp Dried Oregano