Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pizza alla Norma: The Queen of Sicilian Pizzas
Master the art of authentic Pizza alla Norma, topped with crispy fried aubergines, salty ricotta, and fresh basil. A true celebration of Catania’s vibrant flavours!
🛒 Ingredients
▸ For the dough
- ✓ 600g durum wheat semolina flour
- ✓ 200g plain flour
- ✓ 10g fresh yeast
- ✓ 400ml lukewarm water
- ✓ 10g salt
- ✓ 2 tablespoons extra virgin olive oil
▸ For the topping
- ✓ 500g canned peeled tomatoes
- ✓ 2 aubergines
- ✓ 400g mozzarella
- ✓ 150g grated salted ricotta
- ✓ vegetable oil for frying
- ✓ extra virgin olive oil, to drizzle
- ✓ dried oregano, to taste
- ✓ fresh basil, to garnish
- ✓ salt, to taste
📊 Nutritional Information
Pizza alla Norma is a shining star of Sicilian cuisine, hailing from Catania and inspired by the famous opera by Vincenzo Bellini. With golden fried aubergines, ripe tomato, mozzarella, and salty ricotta, it’s a symphony of Mediterranean aromas that wins you over from the very first bite. Best enjoyed warm, with fragrant basil filling your kitchen with its lovely scent.
👨🍳 Preparation
- 1
In a large bowl, combine the flours, yeast and part of the lukewarm water. Begin kneading, then add the salt and olive oil, working the dough until it’s smooth and elastic.
- 2
Cover with a clean tea towel and leave to rise in a warm spot for about 2 hours, until doubled in size.
- 3
Meanwhile, slice the aubergines, sprinkle them with salt and let them drain in a colander for 15 minutes. Rinse, pat dry and fry in vegetable oil until golden. Drain on kitchen paper.
- 4
Roll out the dough on a lightly oiled baking tray, spread the roughly chopped peeled tomatoes over the base and drizzle with a little olive oil. Scatter over the mozzarella cubes and arrange the aubergine slices on top.
- 5
Season with a pinch of salt, sprinkle with oregano and drizzle with extra virgin olive oil. Bake in a preheated oven at 250ºC for about 10 minutes, or until the base is crisp and the mozzarella melted.
- 6
Remove from the oven, scatter over the grated salted ricotta and fresh basil leaves. Serve hot and wonderfully fragrant!
💡 Tips and Variations
For a lighter version, try grilling the aubergines instead of frying. Add a few anchovy fillets for an extra savoury kick.
📦 Storage
- • Store leftover Pizza alla Norma in the fridge for up to 2 days in an airtight container.
- • Reheat in a static oven at 180ºC for 5-6 minutes before serving to restore that lovely crispness.
🍷 Pairing
Enjoy Pizza alla Norma with a glass of Contea di Sclafani Grillo, a Sicilian white wine known for its elegant aroma and dry taste that balances the sweetness of the aubergines and the saltiness of the ricotta.
Give this classic Sicilian Pizza alla Norma a go at home—you’ll be transported straight to the heart of Catania with every bite. It’s a fantastic dish to share with family and friends, bursting with fresh, vibrant flavours that everyone will love. So roll up your sleeves, fire up your oven, and bring a little Mediterranean sunshine into your kitchen!
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