1 pizza base, 25 – 30cm in diameter
(see our section on making pizza dough)
3 tablespoons olive oil
1/2 medium-sized eggplant, thinly sliced
1/4 cup ricotta cheese
1 tablespoon fresh rosemary leaves
1/4 cup grated Parmesan cheese
salt and pepper
Preheat oven to 220 C.
Place the eggplant slices on an oiled baking sheet and drizzle over 2 tablespoons of olive oil. Bake for 30 – 40 minutes or until soft.
Place the base on a lightly oiled baking sheet and brush with 1 tablespoon of olive oil.
Arrange the eggplant slices in an even layer over the base then dollop the ricotta cheese on top. Scatter over the rosemary.
Sprinkle the Parmesan over then season with salt and freshly ground black pepper.
Bake the pizza until the edge of the base is browned, about 15 – 20 minutes.
Serve and enjoy!