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Cali King



– 1 Italian eggplant, sliced 1/4-inch thick – Sea salt, as needed – Olive oil, as needed – 1 red bell pepper – Sliced fresh garlic, as needed – 1 ball pizza dough, 48-hour fermentation – 3/4-1 cup shredded Real California Fontina cheese – 1/2 cup shredded Real California Mozzarella cheese – 4 ounces sliced Castelvatrano olives – 1/4-1/2 cup shredded Real California Carmody cheese – 1/2-3/4 cup crumbled Real California Feta cheese – Basil leaves, as needed
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To prepare the eggplant:

Lay slices flat on paper towel. Salt lightly and allow to sit for 20 minutes to release moisture. Blot dry, then heat olive oil in frying pan over medium heat. Add eggplant slices and cook until lightly browned, about 1-1/2 minutes per side. Remove and place on fresh paper towels to absorb excess oil. To prepare fire roasted bell pepper, coat pepper with olive oil and roast directly over fire until outer skin is black all over. Place in sealed plastic container for 20 minutes to cool and loosen skin. Remove pepper from container, peel off skin then cut into strips. Drizzle strips with olive oil, season with salt and garlic; allow to marinate for 20 minutes.

To prepare pizza:

Preheat oven to 550°F. Hand stretch dough ball to 12 to 13-inch round and place on lightly floured pizza peel. Top with shredded Fontina and Mozzarella cheeses. Evenly lay three ounces fire roasted pepper strips and two to four ounces fried eggplant slices over cheese. Top with olives. Bake for approximately seven to eight minutes. Remove from oven, cut into 6 slices and finish garnishing with Carmody and Feta cheeses, a light drizzle of olive oil and basil leaves.

The REAL Californian Category Winner – 2023 Real California Pizza Contest

Recipe developed by Vincent Sbarro, Vinnie’s Pizzeria & Forno di Sbarro, Concord, Calif.

Per Order:

Makes 1 pizza