Pizza alla Norma (Aubergine and Ricotta Salata Pizza)
Roasted aubergine, tomato, basil and salty ricotta salata, the Sicilian pasta alla Norma flavours on a crisp pizza.
Made with Basic tomato sauce and Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.18 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine rounds with 2 tbsp olive oil and the salt on a baking tray and roast for 20 minutes, turning once, until soft and golden.
20 min - 2
Raise the oven to 250°C (230°C fan) and put a second heavy baking tray in to heat for 30 minutes.
- 3
Stir the garlic into your ready made basic tomato sauce (see the base recipe). Divide your ready made pizza dough (see the base recipe) in half and stretch each piece to about 30 cm on baking paper dusted with semolina.
- 4
Spread the sauce over the bases, then add the mozzarella and roasted aubergine.
- 5
Slide onto the hot tray and bake for 8 to 10 minutes until golden at the edge and bubbling.
10 min - 6
Crumble over the ricotta salata, tear over the basil, drizzle with the remaining olive oil and serve.
Tips
- Roast the aubergine until properly soft. Undercooked slices are rubbery and bitter on a pizza.
- Ricotta salata is a firm, salted ricotta from Italian delis. Feta is a good UK swap, so go easy on any extra salt.
- Add the ricotta salata after baking so it stays crumbly and does not melt away.
Storing and freezing
Best the same day. Cool leftovers within 1 to 2 hours, keep covered in the fridge for up to 2 days and reheat until steaming hot all the way through.
Questions
Why is it called alla Norma?
The name comes from the Sicilian pasta dish alla Norma, made with fried aubergine, tomato, basil and ricotta salata. Here the same ingredients sit on a pizza.
Can I make it vegan?
Yes. Leave out the mozzarella and ricotta salata and use a dairy free mozzarella style cheese or just more basil and a drizzle of olive oil. The dough and sauce are already vegan.
Can I use courgette instead of aubergine?
Yes. Slice 2 courgettes thinly and roast for 12 to 15 minutes. It tastes different but works well.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.