Pizza Tricolore
Ingredients
- 17 oz Dough
- 7 oz Grande Sopraffina Ricotta
- 6 oz Grande Fior·di·Latte Ciliegine
- 3 oz 3.5 Basil Pesto
- 6 to 8 Eggplant Chips
- Olive Oil toTaste
- Black pepper to Taste
- 3 oz Confit Tomatoes
Directions
- Stretch the pizza to 16" diameter.
- Spread Sopraffina, add ciliegine cut in half and confit tomatoes.
- Bake until crust is golden/brown.
- Add pesto, eggplant chips, and shaved parmesan.
Eggplant chips
Directions
- Cut the eggplants with a slicer at 2mm thickness.
- Fry the eggplants until golden and place them on paper.
- Bake the eggplant at 400°F for 10 minutes.
