Roasted Aubergines, Confit Tomatoes & Mascarpone Cream
This is one of my newest pizza recipe that I want to share with you.
A colourful and super tasty pizza to eat even cold😀
Let me tell you that here the quality of the veggies can really make the difference, so sure of that 😉
The ingredients for this pizza are:
fiordilatte mozzarella
Aubergines
Cherry tomatoes
Mascarpone
Ricotta
Saffron
Basil
Procedure:
pre-heat the oven at 120 degrees (fan mode)
Main time cut an aubergine in medium size pieces, seasoned them with EVO, salt, pepper and put them on a try and ready to roast
Cut in 2 some cherry tomatoes, lay them on a tray, drizzle of EVO, salt pepper, oregano and brown sugar on top ( confit tomatoes)
Put these 2 trays in the oven at 120 degrees for 1 hour and 30 mins until dry
During this time let’s prepare the mascarpone/ricotta cream simply mixing 2 parts of ricotta, 1 part of mascarpone 1 drizzle of olive oil, black pepper and saffron( go easy with that, add it while you mix the cream and you’ll understand when it is enough 😉)
Wash some basil leaves
Alright the hardest part is gone now we just need to stretch the pizza, add just the mozzarella and straight in the oven until the crust gets golden.
Post baking we add the rest of the ingredients (roasted aubergine, confit tomatoes and mascarpone/ricotta cream).
Some basil to give a green touch to our pizza, a drizzle of olive oil, oregano and that’s it!
Job’s done 😊
Don’t believe me when I say it’s sooo good, TRY IT!
Share it with me @theheartofpizza