Toasty Miso-Maple Eggplant and Almond Ricotta Fusion Pizza

• pizza
• vegan
• miso
• eggplant
• fusion
• italian-asian
• plant-based
• dinner
• umami
• Isabella

Introduction

Ciao, cari amici! Today I am bringing the warmth of a sun-drenched Italian afternoon and the deep umami of a Tokyo night into your kitchen. We are focusing on a "toasty" profile—specifically, a rich, roasted marinade that transforms simple eggplant into a smoky, savory star. This pizza is a celebration of fire and fermentation, combining my signature hand-stretched dough with a glaze that sings with the spirit of the East. Let's create something unforgettable.

Ingredients

• 1 ball of handcrafted vegan pizza dough (approx. 250g)
• 1 large globe eggplant, sliced into 1cm rounds
• 2 tablespoons dark red miso paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon fresh ginger, finely grated
• 1 clove garlic, minced
• 1/2 cup homemade almond ricotta
• 1/4 cup cashew mozzarella shreds
• A handful of fresh Thai basil leaves
• 1 tablespoon chili oil infused with star anise
• 1 teaspoon toasted black sesame seeds
• A pinch of sea salt

Instructions

• Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
• In a small bowl, whisk together the miso paste, toasted sesame oil, maple syrup, grated ginger, and minced garlic to create the toasty marinade.
• Lay the eggplant slices on the baking sheet and brush both sides generously with the marinade.
• Roast the eggplant for 18-20 minutes, turning halfway through, until they are tender and the edges are beautifully charred and caramelized.
• On a floured surface, stretch your pizza dough into a 12-inch circle and place it on a pizza stone or floured baking tray.
• Spread the almond ricotta evenly over the base, leaving a small border for the crust.
• Arrange the toasty marinated eggplant slices over the ricotta and sprinkle with the cashew mozzarella.
• Bake the pizza for 10-12 minutes until the crust is golden brown and the cashew cheese has melted.
• Remove from the oven and immediately scatter the fresh Thai basil leaves over the hot pizza.
• Finish with a drizzle of chili oil and a sprinkle of toasted black sesame seeds before slicing.

This dish is a love letter to the power of fermentation and fire. The way the toasty marinade caramelizes on the eggplant creates a depth of flavor that is simply unforgettable. It's rustic, modern, and entirely plant-based. I hope this brings a bit of my kitchen's magic and a touch of warmth to your table today. Buon appetito!

Isabella