(= Pizza with Pesto, Sun-dried Tomatoes, Ricotta and Aubergines)
Recommended wine: Lo Chiffon
Slice the aubergines lengthwise, sprinkle them with a little coarse salt and leave them for about an hour in a colander, in order to eliminate the bitter water they contain. Stretch the bread dough out in a rectangular baking tray measuring 20 x 30 cm, arrange the slices of aubergine on it and drizzle a little olive oil on top (4-5 spoonfuls). Put the baking tray in a preheated oven, at 200 °C, for 20 minutes. When this time has passed, take it out of the oven and distribute spoonfuls of fresh ricotta on top. Now cook your pizza for another 10 minutes. After you take it out of the oven, garnish it with a few spoonfuls of pesto, the sun-dried tomatoes (drained of their oil and cut into 2-3 pieces) the remaining olive oil and a little salt. Serve straight away.