Pizza with aubergines and chocolate

Sweet pizza has already been accepted even by the most integralists, but we want to dare even more, this delicious variation with unusual toppings will prove it: pizza with aubergines, ricotta, candied fruits and chocolate.
White pizza (ed. without tomato) with the intense taste of aubergines sweetened by cinnamon sheep ricotta cheese, enriched with a sprinkle of dark chocolate flakes and fresh mint leaves, baked on Neapolis oven to keep the right internal humidity. The outcome of this original combination is simply irresistible.

Let’s see the whole recipe using Neapolis heat even for delicate toppings.

Recipe for aubergines, ricotta cheese, candied fruits and chocolate

INGREDIENTS

Dough for ca. 60 pizzas

Flour 00 W 300-320 9,200g
Whole Flour 800g
Water 6,300g
Fresh yeast 30g
Salt 220g
Extra virgin olive oil 250g

Toppings (ea. pizza)

Aubergines 120g
Sheep ricotta cheese 200g
Sugar 50g
A pinch of cinnamon
Candied orange 10g
Candied citron 5g
Dark Chocolate 70% 5/10g
Fresh mint to taste

Neapolis settings – 350°C top 7, deck 6

METHOD

Dough

Mix the flours at first speed with fresh yeast and 5,600g of water. When the dough will be formed, add salt and the rest 350g of water gradually.
Turn to second speed and drizzle the rest of water and oil. The final temperature of the dough must be 23-24°C.
Leave to rest for 60-90 minutes, according to temperatures.
Once the time has passed, divide the dough in portions of 260g and form the dough balls, keep them at 4-6°C for 18-36hrs.
Before cooking keep the dough balls at room temperature for 3-4 hrs.

Toppings

Slice the aubergines thickly (ca. 1cm) then sprinkle the salt over for around 40 minutes.
Rinse, pat to dry and fry them in abundant peanut oil at 180°C. Alternatively you can cook the aubergines in Neapolis at 200°C, top 2 deck 5, for ca. 20 minutes.
Sift the ricotta cheese, ad sugar and a pinch of cinnamon and store in the fridge.
Slice both candied orange and citron thinly and set aside.

How to bake pizza with Neapolis

Spread the dough out until you reach 24cm diameter, shaping a fairly thick crust. Drizzle the centre with a little bit of extra virgin olive oil, making a few small holes with your fingers.
Bake with Neapolis at 350°C, top 7 and deck 6 for about 3 minutes.

Once the pizza is taken out the oven cut in 8 slices, spread each slice with a tea spoon of sweet sheep ricotta cheese. Then lay over a slice of aubergine, a quenelle of ricotta, 4 or 5 strips of candied fruits, grating the dark chocolate over. Decorate with mint leaves and serve.