Ok, let's be clear, at ERITA we are crazy about Italian cuisine. So we can't ignore the "PIZZA spirit".

We offer it here in veggie mode. This recipe is perfect proof that you can make things light and VERY delicious!

Simple and quick, for your lunches with girls, for your family, or for your last minute dinners, you accompany these little regressive beauties with a salad of peppers and goat cheese and it will be unanimous, believe our experience!

The perfect combo as beautiful as it is delicious, the contrast of flavors and textures,…as healthy as it is funky! What else?

In short, let's skip the nice words and head to the kitchen for a simple & funky recipe!


For around ten pizzetas

We need

For around ten pizzetas, we need....

  • 2 large round valence eggplants
  • 200 g of fresh homemade tomato sauce
  • 50 g grated Parmesan
  • 150 g mozzarella (or less depending on your taste)
  • Dried oregano
  • Smoked paprika
  • Garlic powder
  • Fresh basilic
  • Nice or Taggliasche olives according to your taste
  • Salt and pepper
  • Quality olive oil
  • Flower of salt

Let's go...

1 🍋 Preheat the oven to 180°c fan + grill. At the same time, cut the eggplants into slices of at least 1cm.

Once well cut, place them on baking paper, season them with salt, pepper, garlic powder, smoked paprika, oregano and a drizzle of olive oil and put them in the oven for around 25 minutes (depending on your oven). ).

Tip: Depending on the power of your oven, you can possibly turn your eggplant slices in the middle of cooking to have both sides perfectly colored.

2 🍋 Once these eggplant slices are cooked, we sprinkle each one lightly with grated parmesan, your best fresh tomato sauce, and a few chopped basil leaves. We put them back to cook for 5 minutes.

3 🍋 Meanwhile, cut the mozzarella into slices and let it drain.

4 🍋 Once this cooking is finished, we move on to the final step. Place the mozzarella on the slices of tomato eggplant, season, add the black olives and a drizzle of olive oil.

Optional: For amateurs, you can add a fillet of anchovies.

5 🍋 We put everything back in the oven for 5/7 min, and we monitor the cooking according to the coloring of the cheese.

Once out of the oven, add a fresh basil leaf and a pinch of fleur de sel to your pizzettas. It's ready !!

We take good care of the training because above all things...we eat with our eyes :)!!!

Enjoy your meal and don’t hesitate to share your photos of this simple but effective ERITA recipe with us here !!