This pizza is a reinterpretation of my grandma’s eggplant parmigiana. I used a 67% hydrated dough with a 48-hour fermentation. The base features a slowly cooked tomato sauce with fresh basil and garlic, diced eggplant, smoked provola cheese, and, after baking, a sprinkle of grated cacio ricotta.
Hope you enjoy it!!
by FraBiffyClyro