Il Circolo del Forno
A vegetarian pizza with Mediterranean colors, ready in less than three hours. The turmeric ricotta cream replaces the tomato with a warm and slightly spicy base. Grilled eggplant and roasted peppers are prepared in advance and arranged during baking: the result is a vibrant, balanced pizza that does not compromise on flavor.
In short
- Total time: 2–3 hours (10 min dough · 1–2 h rising · 8–10 min baking)
- Difficulty: Easy
- Hydration: 60%
- Rising: 1–2 hours at room temperature, dry yeast
- Result: turmeric ricotta base, grilled eggplant, colorful roasted peppers
- Equipment: baking stone or tray, oven at 480 °F (250 °C)
Ingredients
Dough (for 2 pizzas)
| Ingredient | Quantity | Notes |
|---|---|---|
| Flour 0 or 00 | 1 lb 2 oz (500 g) | |
| Warm water | 1¼ cups (300 ml / 300 g) | |
| Dry yeast | 2¼ tsp (7 g) | Or 0.5 oz of fresh yeast |
| Salt | 0.4 oz (about 1¾ tsp) | |
| Extra virgin olive oil | 1 tablespoon |
Turmeric ricotta cream
| Ingredient | Quantity | Notes |
|---|---|---|
| Cow's ricotta | 7 oz (200g) | Well-drained |
| Ground turmeric | 1 heaping teaspoon | |
| Extra virgin olive oil | 1 tablespoon | |
| Salt, freshly ground black pepper | to taste |
Dressing
Vegetables
- 1 medium eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- Extra virgin olive oil, salt, dried oregano
Finishing touches
- Fresh coriander leaves (or fresh mint)
- Spicy honey to taste (optional but recommended)
Procedure
- 1Dough
Dissolve the yeast in warm water. Gradually add the flour, then the salt and oil. Knead for at least 10 minutes until the dough is smooth and elastic. Cover it and let it rise for at least 2 hours at room temperature.
- 2Turmeric ricotta cream
Mix the ricotta, turmeric, salt, oil, and pepper in a bowl with a fork until you achieve a smooth, homogeneous cream. The color should be deep yellow and the aroma warm and slightly earthy. Set aside.
- 3Grilled and roasted vegetables
Eggplants: slice into thick pieces about ⅓ inch (8 mm), brush with oil, salt, and grill on a hot plate for 3 minutes on each side. They should be soft inside and slightly charred outside.
Bell peppers: cut them into strips and roast in the oven at 400 °F (200 °C) for 20 minutes with a drizzle of oil and a pinch of salt, or grill them on the plate along with the eggplants. - 4Preheat the oven
Bring the oven to its highest available temperature (ideally 480 °F (250 °C) or higher) for at least 30 minutes. If you have a pizza stone, place it in the oven while it heats up.
- 5Rolling out and seasoning
Roll out the dough by hand on a floured surface, widening it with circular motions from the center outwards. Spread the turmeric ricotta cream with the back of a spoon, leaving about a ¾ inch (2 cm) border. Arrange the grilled eggplant slices and pepper strips evenly. A drizzle of oil over everything and a sprinkle of oregano.
- 6Baking
Bake for 8–10 minutes, checking from below: the base should be golden and slightly burnt at the edges, the ricotta cream should have small bubbles forming on the surface.
- 7Finishing — don't skip this
As soon as the pizza comes out of the oven, add fresh cilantro leaves. If you prefer a more familiar flavor, use fresh mint. If you have spicy honey, drizzle a few drops over the eggplants.
Technical notes
- The ricotta must be well-drained: if it is too liquid, place it on a clean dish towel for 30 minutes before using. The cream should not run during cooking.
- Turmeric should not be overcooked: the layer of ricotta protects it from direct heat, but avoid spreading it too thin — it could dry out and become grainy.
- The final contrast is everything: spicy honey + the bitterness of the eggplants + the creaminess of the ricotta is the kind of bite you don't expect. Don't skip this finishing touch.
Recipe courtesy of Il Circolo del Forno — April 2026