Let me tell you a story about this restaurant in Italy. Osteria Dell’Agnolo really isn’t anything special, except that it’s an Italian Osteria in Florence, about a block away from Piazza del Duomo, and if that isn’t special I don’t know what is. This little gem was part of my school’s meal voucher plan and we went at least twice a week. We knew the owners and the waiters, and they provided us with way to many liters of free wine. It was our place, and when I think about my time in Florence, I think about the Ponte Vecchio, the outdoor leather markets, and long, relaxing meals at Dell’Agnolo drinking wine and eating Pizza con Melanzane e Gorgonzola.
Feeling a little nostalgic, I decided to try to recreate this pizza at home. It wasn’t exactly the same, but man, it was close. This just might be the best pizza ever.
I started with prepared pizza dough spread as thinly as possible on a baking sheet, then I spread some pizza sauce over the dough. Meanwhile, I sliced an eggplant into half inch rings.
On top of the sauce, I sprinkled just a bit of mozzarella cheese then layered the eggplant over the cheese.
Next, more cheese. I sprinkled some Gorgonzola crumbles over the eggplant and then covered the whole thing with more mozzarella cheese.
I seasoned the pizza with salt, pepper, and some dried oregano, then put it in a very hot oven for about 13-15 minutes, just until the cheese was brown and bubbly and the crust looked golden brown.
I sliced it all up, served it with some red pepper flakes, and dug in.
Words can’t express how much I love that pizza, but I’ll do my best. The combination of the eggplant with the sharp, salty Gorgonzola cheese is out of this world.
The melanzane e Gorgonzola pizza at Dell’Agnolo was made on a thin, crispy crust with thinner slices of eggplant, but this rustic version made in my own little kitchen was plenty good. You know when you taste or smell something that reminds you of a particular time in your life, and it takes you right back to that time? Well, this pizza did that.
One bite, and I’m sitting in the little Osteria with red and white checkered tablecloths (really), sipping wine, enjoying good conversation, and eating this pizza. Any food that can do that is pretty perfect in my eyes.
Here’s the recipe!
Eggplant and Gorgonzola Pizza
- Your favorite pizza dough
- 1/4 cup pizza sauce (whatever is your favorite)
- 1 cup grated mozzarella cheese
- 1 eggplant, sliced in 1/2 inch (or smaller) rings (you may not use the whole thing, depending on the size of your pizza)
- 1/2 cup Gorgonzola crumbles
- 1/4 teaspoon dried oregano
- Red pepper flakes for garnish (optional)
- Preheat oven to 500 degrees. On a baking sheet, spread pizza dough as thin as possible. Spread sauce evenly over pizza dough.
- Sprinkle about 1/4 cup of the mozzarella cheese over the sauce. Layer eggplant over the cheese. Sprinkle Gorgonzola crumbles evenly over the pizza, then top with remaining mozzarella.
- Season with salt, pepper, and dried oregano.
- Bake in oven for 13-15 minutes, until cheese is brown and bubbly and the crust is golden brown.
- Serve with red pepper flakes if desired.
I hope this takes you to your happy place as it did mine. Enjoy!