Pier Daniele Seu’s Assoluto di Melanzane won 50 Top Pizza Italia’s Pizza of the Year in 2026: eggplant as cream, scapece, parmigiana, provolone, mint, sesame. A whole argument about one vegetable.
This is the house weeknight version. Roast the eggplant until it collapses, smear it on the dough with a little tomato, finish with Parmesan and mint. Not his recipe. His is in Trastevere. This one uses one tray and a home oven.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- 2 medium eggplants / aubergines
- Crushed tomatoes, salted, a few spoonfuls
- Parmigiano Reggiano or provolone, grated
- Mint and basil
- Olive oil
- Garlic, one clove
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
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Check Amazon.com
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Parmigiano Reggiano DOPCheck Amazon.comHard Cheese
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Ateco Bench ScraperCheck Amazon.comBench Scraper
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As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 190
- Protein
- 7 g
- Carbohydrates
- 30 g
- Fat
- 4 g
- Sodium
- 450 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Parmigiano Reggiano, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the dough
- 01Stir 500 g Tipo 00 with 325 ml water.
- 02Rest 30 minutes.
- 03Add 13 g salt and 1 g yeast.
- 04Knead until smooth.
- 05Cold ferment 24 hours, then 2 hours out of the fridge.
Roast the eggplant
- 01Heat the oven to 220°C (425°F).
- 02Cube two eggplants, toss with oil and salt, roast 30–40 minutes until browned and soft.
- 03Mash half to a spread with a grated garlic clove and a spoon of oil.
- 04Keep the rest in pieces.
Cook the pie
- 01Get a steel ripping at 290°C (550°F), or a pizza oven to 425°C (800°F).
- 02Stretch the dough.
- 03Smear the mashed eggplant thin.
- 04Dots of crushed tomato — not a full sauce.
- 05Scatter the roasted cubes.
- 06Bake until the rim blisters, 60–90 seconds in a wood oven or 5–7 minutes on a steel.
- 07Parmesan, mint, basil, oil.
- 08Eat hot.
- 09The centre should still slump.
