The Melanzane Pizza
Offer your customers a refined, Mediterranean inspired experience with The Melanzane. This dish focuses on a delicate balance of textures and flavours, pairing the saltiness of DON Prosciutto with the creamy richness of ricotta. The addition of fresh lemon zest and parsley provides a hit of acidity and freshness that cuts through the savoury base.
It is a simple yet effective way to diversify your menu, utilising high quality smallgoods and fresh aromatics to create a premium, “chef-led” feel without increasing kitchen complexity.
Ingredients:
Prep: 25 min | Cook: 10 min | Serves: 6
Pizza:
| Ingredients | Amount |
| Pizza Dough | 300g |
| Tomato Sugo | 100g |
| Fior Di Latte cheese (crumbled) | 80g |
| Eggplant Fillets (marinated) | 80g |
| DON Sliced Prosciutto | 100g |
Ingredients for Garnish:
| Ingredients | Amount |
| Ricotta Cheese | 80g |
| Extra Virgin Olive Oil | 30ml |
| Lemon Zest | 8g |
| Picked Parsley (finely chopped) | 10g |
Method:
Pizza Assembly
- Step 1: Prepare your pizza dough and spread an even layer of Tomato Sugo across the base.
- Step 2: Distribute the crumbled fior di latte cheese and the marinated eggplant fillets over the sauce.
- Step 3: Bake the pizza in a high heat oven until the crust is golden and charred, and the cheese is bubbling.
- Step 4: Once removed from the oven, drape the DON Prosciutto over the hot pizza to allow the heat to slightly soften the fat.
Dish Garnish:
- Step 1: In a small bowl, fold the finely chopped parsley and lemon zest into the ricotta with a drizzle of extra virgin olive oil.
- Step 2: Use a spoon to place small dollops of the citrus ricotta mixture over the prosciutto.
- Step 3: Finish with a final light drizzle of olive oil before serving.
Additional Instructions:
Pairs beautifully with a crisp Pinot Grigio or a light Italian lager to complement the zesty citrus and salty prosciutto notes.
For more information contact your DON Representative or local distributor.
