Pizza of the Month – August
August is the month of scorching sun, terrace dinners, and outdoor lunches that become small, festive rituals.
Our August Pizza was born from that very atmosphere: simple ingredients, Mediterranean aromas, and a taste that reminds us of vacation.
Fresh Nobili mozzarella adds its unmistakable creaminess, confit cherry tomatoes add an intense sweetness reminiscent of the warmth of the sun, while grilled aubergines provide a smoky, flavourful note that instantly evokes summer.
Few ingredients, lots of flavor: the perfect recipe for Ferragosto or any evening when you want something tasty, without complications.
Ingredients for 2 round pizzas (28–30 cm)
- 500 g of pizza dough
- 250g of fresh Nobili mozzarella
- 10–12 cherry or datterini tomatoes
- 1 medium eggplant
- Extra virgin olive oil to taste
- Salt, pepper
- Fresh oregano or basil
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How to prepare August Pizza
- Prepare the confit tomatoes
Cut the tomatoes in half and arrange them cut-side up on a baking sheet. Season with oil, salt, and a pinch of sugar. Bake at 150–160°C (300–320°F) for about 45 minutes. - Grill the eggplant
Cut the eggplant into thin slices, drizzle lightly with oil, and grill on a hot griddle until soft and slightly smoky. - Roll out the crust
Spread the dough on a baking sheet or a hot pizza stone. Add the well-drained Nobili Mozzarella, cut into small pieces. - First Bake
Bake at 230–250°C for 7–8 minutes. - Complete the filling
Add the confit tomatoes and grilled eggplant. Bake for another 2–3 minutes to heat through without drying out the ingredients. - Final details
Upon removal from the oven, season with a drizzle of oil, freshly ground pepper, and fresh oregano or basil.
One more idea
Bring it to the table with a seasonal salad and a nice cold glass of wine.
It’s the perfect pizza to eat with your hands, amid laughter, wooden tables, and a little oil on your fingers: the most authentic way to celebrate summer.
🍕 Share your version using #PizzaNobili and bring a little celebration to every bite.