Smokey, spicy, aubergine ragù topped with Ricotta Salata, all on a crispy, east-coast inspired pizza base. This is how you get a taste of Dough Hands at home. Ingredients ———— For the pizza base • 1 ball of pizza dough (approx. 250g / 8.8oz) • 80g / 2.8oz San Marzano tomatoes, crushed by hand • 100g / 3.5oz fior di latte, torn into chunks • A drizzle of olive oil • A pinch of fresh oregano leaves For the aubergine mix • 1 medium aubergine • 1 tsp Calabrian chilli paste • Juice of ½ lemon • Zest of 1 lemon • 1 clove garlic, finely minced • A pinch of salt To finish • 30g / 1oz Ricotta Salata, finely grated or crumbled • A squeeze of lemon juice Method ——— 1. To prepare the aubergine, preheat the Gozney to 250°C / 480°F and roast the aubergine until the skin is blackened and the flesh is soft. Remove from the oven and allow to cool slightly. 2. To make the aubergine mix, scoop out the flesh and place in a bowl. Add the Calabrian chilli paste, lemon juice, lemon zest, garlic and salt. Mix well until smooth and set aside. 3. To prepare the pizza, increase the oven temperature to 450°C / 840°F. Stretch the dough ball into a 12-inch base and place on a floured pizza peel. 4. To assemble, spread the crushed San Marzano tomatoes evenly over the base, then add the fior di latte, fresh oregano, and generous dollops of the aubergine mix. Drizzle with olive oil. 5. To bake, launch the pizza into the oven and cook for 4–6 minutes, turning regularly for an even bake. 6. To finish, top with ricotta salata and a squeeze of lemon juice. Serve hot. Hit save to try this later or head to YouTube for the full recipe (🔗 in bio). #Gozney #CookDifferent