Catanese Eggplant and Ricotta Pizza with Fresh Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vegetarian pizza inspired by Sicilian flavors, topped with roasted eggplant, creamy ricotta, and vibrant cherry tomatoes. This italian-inspired pizza (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.

Prep: 40 min Cook: 35 min Serves 2 Italian cuisine 540 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Catanese Eggplant and Ricotta Pizza with Fresh Cherry Tomatoes take to make?

Total time is about 75 minutes (40 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Catanese Eggplant and Ricotta Pizza with Fresh Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Catanese Eggplant and Ricotta Pizza with Fresh Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Catanese Eggplant and Ricotta Pizza with Fresh Cherry Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Catanese Eggplant and Ricotta Pizza with Fresh Cherry Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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