Pinsa alla parmigiana (Parmigian’s Pinsa)

1. Heat the Rodolfi Pizza Pulp in a pan for a few minutes until it thickens. Turn off the heat, adjust the salt, add a drizzle of olive oil, and basil leaves. Set aside.

2. Peel the eggplants and slice them. Place them in a bowl, sprinkle with salt, and let them rest for 30 minutes.

3. Rinse the eggplants, squeeze them, and pat them dry with a cloth. Fry them in plenty of sunflower oil until golden.

4. Remove the Pinsa from the package and place it on a baking tray. Spread the tomato sauce over it and bake in a fan or static oven at 200°C for 5-7 minutes.

5. Once the Pinsa is golden, take it out of the oven and top it with the fried eggplant slices, some basil leaves, and a sprinkle of grated salted ricotta before serving.