I haven’t posted a pizza recipe in way too long! So, today I am sharing my recipe for a Pizza Ortolana. Ortolano in italian means “from the vegetable patch”. It is a great vegetarian pizza and a somewhat healthier option as it’s made with grilled eggplant, roasted bell pepper and artichoke hearts. I recently read a funny article about someone ordering a pizza in Italy that “did not exist”. Italians are very particular with their food and I found myself agreeing with the pizzaiolo of the article. My first reaction was exactly the same… I am often shocked when I read pizza menus here in Australia and the moment I read “gourmet pizza” I immediately walk away. There is no place for Tandoori Chicken, Argentine Carne, Middle Eastern Beef or Spicy Korean Prawn Salad on a pizza! EVER. This Pizza Ortolana is a classic pizza and you can easily find it on any pizzeria menu in Italy. Pizza is a simple, hearty and no fuss dish, just like Italian cuisine in general. No need to complicate it. Try it and le me know. Buon appetito!
Pizza Ortolana
Pizza Ortolana - a traditional vegetarian topping for an authentic Italian pizza.
Ingredients
- 1 batch of pizza dough
- 400 ml – 13.5 oz. tomato purée
- 2 tbsp extra virgin olive oil
- 1 tbsp oregano
- Salt to taste
- 350 gms – 12.5 oz. bocconcini or fresh mozzarella (half sliced and half shredded)
- 2 red bell peppers roasted, skinned and sliced
- 12 slices eggplant roasted
- 7 artichoke hearts marinated in oil, quartered
- Extra virgin olive oil
- Basil
Instructions
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Make the pizza dough as per this recipe and keep it to rise.
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While the dough rests, prepare the toppings: slice and shred the mozzarella.
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Prepare the tomato base by mixing the tomato purée with the extra virgin olive oil, oregano and salt to taste.
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When the pizza dough is ready, divide it in 4 smaller balls and roll them with a rolling pin into 4 circles approximately 0.5 cm – ¼ inch thick.
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Now spread the tomato base on the pizza and bake in a preheated fan forced oven at 180°C – 355°F for 15 minutes.
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Take them out of the oven and put the mozzarella, eggplant, bell peppers and artichoke hearts on the top. Put back in the oven for 5 minutes to let the cheese melt.
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When ready, take the pizze out of the oven and drizzle with some extra virgin olive oil.
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Decorate with fresh basil leaves, cut and enjoy warm!
Recipe Notes
If you have a pizza stone like me, you can put the toppings on the pizza straight away (at the same time you put the tomato sauce) as the pizza will cook much faster on the stone (mine takes about 10 minutes) and the cheese will not burn.
I heard pizza and came running! Beautiful clicks and pizza looks absolutely scrumptious!
This pizza sounds lovely! The eggplant on there is a great added touch!
This looks gorgeous, I love artichokes!
This pizza is a work of art! I have never seen eggplant on a pizza and absolute love the idea. I will definitely be trying this one.
I love the looks of this pizza! I read the same article and thought it was kind of funny. To counter that, this week we watch Anthony Bourdain on The Layover. He was in Rome making fun of Hawaiian Pizza, but the owner/chef of the restaurant he was featuring was all for it and made a gorgeous looking pizza with very thinly sliced pineapple and prosciutto (As a side note, the starter used to make the dough in that restaurant was 2 centuries old…incredible).
This pizza looks amazing! Much more like the pizza you get in Rome… pizza this good won’t last long!
Your pizza looks gorgeous. I wish I could have a piece right now, it’s making me hungry!!
Looks Great and most like tasty, My only thing is I would not of left the uneatable tough black skin on the egg plant. Chef Robert here in the Land Of Enchantment New Mexico.