Frying Pan Pizza with Aubergine, Ricotta & Mint Recipe

Preheat a griddle pan over medium heat. Brush the aubergine slices with olive oil and season with salt and pepper.

Grill the aubergine slices for 2-3 minutes on each side until tender and lightly charred. Remove from heat and set aside.

Roll out the pizza dough on a lightly floured surface to your desired thickness.

Heat a large frying pan over medium heat. Brush the pan with olive oil and carefully transfer the rolled-out dough onto the pan.

Cook the dough for 2-3 minutes on each side until golden brown and crispy. Remove from heat and set aside.

Spread the ricotta cheese evenly over the cooked pizza dough.

Arrange the grilled aubergine slices on top of the ricotta cheese.

Sprinkle the shredded mozzarella cheese over the aubergine slices.

Return the pizza to the pan and cover with a lid. Cook for an additional 5 minutes until the cheese has melted and the toppings are heated through.

Remove from heat and sprinkle with freshly chopped mint leaves.

Slice and serve the frying pan pizza hot.