The Pizza with Sautéed Eggplants, Peppers, and Olives is a mozzarella-free pizza ideal also for vegans and vegetarians. This delicacy combines the most authentic Mediterranean flavors in a single explosion of taste. It is also a great option for those intolerant to eggs and lactose and can be served in slices as an appetizer.
Prepare the pizza base using your preferred recipe or a ready-made base purchased from the store.
Slice the eggplants thinly and sauté them in a pan with extra virgin olive oil, salt, mint, and basil until they are soft and slightly golden.
Cut the peppers into strips and sauté them in a pan with extra virgin olive oil, garlic, and a sprinkle of chili powder for a touch of spiciness.
Distribute the green olives over the surface of the pizza.
Assemble the pizza by evenly spreading the sautéed eggplants, sautéed peppers, and olives over the pizza base.
Bake at 220°C for about 12-15 minutes, or until the base is golden and crispy.
Pan
Oven
Store in the refrigerator and consume within 1-2 days to maintain freshness.
This pizza is ideal for vegans, vegetarians, and those intolerant to eggs and lactose. It can also be served sliced as an appetizer.
Italia
| Energy (kcal) | 82.53 |
| Carbohydrates (g) | 11.03 |
| of which Sugars (g) | 4.17 |
| Fat (g) | 3.09 |
| of which Saturates (g) | 0.64 |
| Protein (g) | 1.82 |
| Fiber (g) | 3.04 |
| Sale (g) | 0.2 |
