Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano
1 loaf of pizza dough (see recipes)
1 large or 2 medium-sized aubergines, thinly sliced and/or cut into strips
extra virgin olive oil, as needed
tomato passata, as needed (about 400g, or if you prefer, simply puree one tin of canned tomatoes)
salt, to taste
30 g stracciatella cheese (or fresh mozzarella whipped together with ricotta or paneer)
30 g fior di latte cheese, in pieces
a few leaves of fresh basil
Sprinkle the aubergine with salt and leave for at least 30 minutes to rid of excess water. Drain. Fry in olive oil a few minutes until lightly browned and softened, then add the tomato passata or canned tomatoes and cook together for a few minutes.
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and then spread the aubergines in their tomato sauce over the top, along with the fior di latte cheese in pieces, the Stracciatella cheese and a few basil leaves. Cook in a wood-fired oven at a temperature of about 450°C for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes.
Serve garnished with some more basil leaves.