Serves: 4
Ready made pizza base
200 gr cherry tomatoes
200 gr Perlina eggplants
200 gr mozzarella, sliced
Black olives
Some basil leaves
Dried oregano
Extra virgin olive oil
Directions: Slice the Perlina eggplants lengthwise and slightly grill them on both sides. Cut the cherry tomatoes in a half and place on a plate; season with salt and olive oil. Arrange the pizza base on a baking tray, the cover with cherry tomatoes, grilled Perlina eggplants, olives, basil, dried oregano and drizzle with olive oil. When almost ready, add the sliced mozzarella and bake for a further 3 min.