Topping recipe

Pizza alla Norma

Name: Pizza alla Norma (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 5g Garlic, finely chopped (2 cloves); 2g Dried oregano (1 tsp); 4g Fine sea salt (¾ tsp); 1g Black pepper, freshly ground (½ tsp); 15g Extra-virgin olive oil (1 tbsp); 220g Low-moisture whole-milk mozzarella (about 8 oz, grated (2¼ cups)); 250g Eggplant, sliced ¼ inch thick, salted and fried (1 medium eggplant); 0.5g Red pepper flakes (a pinch); 30g Ricotta salata, finely grated (about 1 oz, ⅓ cup grated); 3g Fresh basil leaves (10–12 leaves); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Sicilian sauce, Low-moisture whole-milk mozzarella, Eggplant, sliced ¼ inch thick, salted and fried, Ricotta salata, finely grated. Scaled for 1 pan.

1 panSicilian18×13"Sicilian sauce

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Sicilian sauce

1 cup250 g

Cheese

Low-moisture whole-milk mozzarella

about 8 oz, grated (2¼ cups)220 g

Toppings

Eggplant, sliced ¼ inch thick, salted and friedSalted for 30 min, patted dry, fried in olive oil until deep brown on both sides

1 medium eggplant250 g

Red pepper flakes

a pinch0.5 g

Finishing

Ricotta salata, finely gratedPecorino if you can't find it

about 1 oz, ⅓ cup grated30 g

Fresh basil leaves

10–12 leaves3 g

Extra-virgin olive oil (drizzle)

2 tsp10 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Drain the can over a bowl, pinch off the stem ends, squeeze out the seeds, and crush the tomatoes by hand into a coarse pulp. Stir in the garlic, oregano, salt, pepper and oil. Let it sit 20 minutes so the garlic softens into the tomato. Spoon it over the cheese, not under it. Keeps 3 days in the fridge.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Garlic, finely choppedAbout 2 cloves

2 cloves5 g

Dried oregano

1 tsp2 g

Fine sea salt

¾ tsp4 g

Black pepper, freshly ground

½ tsp1 g

Extra-virgin olive oil

1 tbsp15 g

Put it together

Once the sauce is made, for each pan

BeforeCover the oiled dough with the mozzarella, then lay the eggplant over it in a single, slightly overlapping layer.
BeforeSpoon the sauce over and between the eggplant slices, and add a pinch of chili.
AfterGrate the ricotta salata thickly over the hot pan, tear on the basil, and drizzle with oil.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Garlic, finely chopped5 g

Dried oregano2 g

Fine sea salt4 g

Black pepper, freshly ground1 g

Extra-virgin olive oil15 g

Low-moisture whole-milk mozzarella220 g

Eggplant, sliced ¼ inch thick, salted and fried250 g

Red pepper flakes0.5 g

Ricotta salata, finely grated30 g

Fresh basil leaves3 g

Extra-virgin olive oil10 g

Pair with

Make a Sicilian/Grandma dough to match. The calculator opens with Sicilian pre-selected — pick pan size and timing next.

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