Catanese Eggplant and Ricotta Pizza with Fresh Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A vegetarian pizza inspired by Sicilian flavors, topped with roasted eggplant, creamy ricotta, and vibrant cherry tomatoes. This Italian-inspired pizza recipe (vegetarian), ready in about 75 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 450 g all-purpose flour
• 280 ml warm water
• 5 g active dry yeast
• 9 g salt
• 3 tbsp extra virgin olive oil
• 1 medium (about 300 g) eggplant
• 150 g ricotta cheese
• 120 g cherry tomatoes
• 2 garlic cloves
• 1 tbsp chopped fresh oregano
• to taste black pepper
• to taste salt

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, mix 5 g active dry yeast with 280 ml warm water (95°F) and let rest for 5 minutes until bubbles form.
2. Step 2: Combine 450 g all-purpose flour and 9 g salt in a large mixing bowl; gradually add the yeast water and 1 tbsp of the olive oil, mixing until a dough forms.
3. Step 3: Knead dough on a floured surface for 8 minutes until smooth, then place in an oiled bowl, cover, and let rise for 1 hour until doubled.
4. Step 4: Meanwhile, preheat oven to 400°F. Slice 1 medium eggplant into 1/4-inch rounds, brush both sides with 1 tbsp olive oil, mince 2 garlic cloves, and roast eggplant on a baking sheet for 20 minutes until tender and lightly browned.
5. Step 5: After dough has risen, roll it out to a 12-inch circle on parchment paper. Spread 150 g ricotta cheese evenly over the dough.
6. Step 6: Halve 120 g cherry tomatoes and scatter them along with the roasted eggplant slices over the ricotta.
7. Step 7: Sprinkle 1 tbsp chopped fresh oregano, salt, and black pepper to taste.
8. Step 8: Bake pizza on the middle rack of the oven for 12-15 minutes until the crust is golden and edges crisp.
9. Step 9: Drizzle remaining 1 tbsp olive oil over the pizza before serving.