Albanian Aubergine and Oregano Pizza

Albania's food is a beautiful crossover of Mediterranean and Balkan influences, and this pizza captures that perfectly. Smoky aubergine slices, a generous hand with dried oregano, and fresh parsley give it a rustic, herbaceous character that feels more grown-up than your average margherita. It is simple, but that is the point.

Originally created as the Albania entry for DeliVita's Euro 2024 pizza series, this is one of those recipes where good ingredients do all the heavy lifting. Pre-cook your aubergine until it is properly soft and golden - raw aubergine on a 90-second pizza is not going to work.

Ingredients

• 1 pizza dough ball
• Flour for dusting
• 50g tomato pizza sauce
• 100g fresh mozzarella, torn
• 1 aubergine, pre-cooked and sliced
• 20g dried oregano
• 10g fresh parsley, finely chopped
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400-450 degrees. Pre-cook the aubergine slices in a pan with olive oil until golden and softened - about 3 minutes per side.
2. Stretch the dough to about 12 inches on a well-floured surface, keeping the edges slightly thicker for the crust.
3. Spread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.
4. Arrange the aubergine slices on top, then sprinkle generously with dried oregano and fresh parsley. Season with salt and pepper and give it one more drizzle of olive oil.
5. Slide into the oven and cook for 60-90 seconds, turning frequently for an even bake. The crust should be blistered and the cheese bubbling.