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 golden fried aubergines, salty ricotta, and fresh basil. A true celebration of Catania’s vibrant flavours!
📖 What is it
Master the art of authentic Pizza alla Norma, topped with golden fried aubergines, salty ricotta, and fresh basil. A true celebration of Catania’s vibrant flavours!
🛒 Ingredients
▸ For the dough
- ✓ 600g semolina flour
- ✓ 200g plain flour
- ✓ 10g fresh yeast
- ✓ 400ml lukewarm water
- ✓ 10g salt
- ✓ 2 tablespoons extra virgin olive oil
▸ For the topping
- ✓ 500g peeled tomatoes
- ✓ 2 aubergines
- ✓ 400g mozzarella
- ✓ 150g grated salty ricotta
- ✓ vegetable oil for frying
- ✓ extra virgin olive oil, to taste
- ✓ oregano, to taste
- ✓ fresh basil, to taste
- ✓ salt, to taste
📊 Nutritional Information
Let yourself be swept away by the rich aromas of Pizza alla Norma, a Sicilian classic that honours the island’s genuine tastes. Crispy aubergines, juicy tomatoes, melting mozzarella, and salty ricotta come together in a delicious embrace, conjuring warm summer evenings and the lively spirit of Sicilian kitchens.
👨🍳 Preparation
- 1
In a bowl, combine the flours, yeast, and some 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 tea towel and leave to rise in a warm spot for about 2 hours, until it has doubled in size.
- 3
Meanwhile, slice the aubergines, sprinkle them with salt, and leave to 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 over the chopped peeled tomatoes with a drizzle of olive oil. Scatter over the mozzarella cubes and aubergine slices.
- 5
Season with a pinch of salt, oregano, and a drizzle of extra virgin olive oil. Bake in a preheated oven at 250°C for about 10 minutes, until the base is crisp and the mozzarella melted.
- 6
Remove from the oven, sprinkle with grated salty ricotta and fresh basil. Serve hot and fragrant!
💡 Tips and Variations
- •
For a lighter twist, try grilling the aubergines instead of frying to keep their flavour without the extra oil.
- •
Add a few anchovy fillets to boost the savoury notes and create a lovely contrast with the sweet tomato.
- •
Opt for a homemade dough using durum wheat flour for a more rustic, fragrant base.
- •
For a vegan version, swap mozzarella for a cashew-based plant cheese and use nutritional yeast instead of salty ricotta.
- •
The secret to deeper flavour? Let the pizza rest for a few minutes after baking so the ingredients meld beautifully.
📦 Storage
- • Store any leftover Pizza alla Norma in an airtight container in the fridge for up to two days to keep it fresh and flavoursome.
- • Reheat in a conventional oven at 180°C for 5-6 minutes to restore the crisp base and soft toppings.
- • Avoid leaving it out at room temperature for too long to maintain quality and food safety.
🍷 Pairing
Pair your Pizza alla Norma with a Sicilian white wine like Grillo from the Contea di Sclafani, whose fresh, floral notes perfectly balance the aubergine’s sweetness and the salty ricotta. Alternatively, a young Catarratto or a Ligurian Vermentino offer delightful contrasts. For an international option, a crisp, aromatic Sauvignon Blanc makes a splendid companion to this characterful dish.
Making Pizza alla Norma is like inviting a slice of Sicily into your home — rich in history, bursting with passion and flavour. I warmly encourage you to give this recipe a go and share the joy with your loved ones. There’s something truly special about gathering around a table with good food and great company, and this pizza is sure to bring that magic to your kitchen.
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