PIZZA with yellow datterino tomato puree, olives, and grilled eggplant
Smiling is innate and spontaneous—we don’t need to learn or practice it, and it brings countless benefits. It even has its own day: World Smile Day, celebrated every first Friday in October. Smiles feature prominently in proverbs and sayings, including this gem from Ancient China: “Every smile makes you a day younger.” By now, it’s common knowledge: smiling helps lift your spirits and even reduces stress. This small but great action triggers the release of “feel-good hormones” (endorphins), which act as a natural painkiller. But despite these well-known facts, adults often forget the magic of smiling.
That’s why our recipe serves as more than just a delicious treat—it’s also a gentle reminder, a cheerful wish, and even a tiny request: let’s smile more often!
Our Pizza Smile, topped with mortadella, mild provolone, lamb’s lettuce, and balsamic vinegar, is a delightful combination of delicate flavors and vibrant colors. It’s perfect for a fun evening with friends or a solo indulgence at home, perhaps in front of a compelling TV series or enveloped in the atmosphere of your favorite music.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Servings: for 1 person
Ingredients
1 Classic Pizza Base by Pizza Food Love
100 g of Yellow Datterino Tomato Puree by Emilia Food Love
60 g of mini mozzarella balls
4-5 yellow datterino tomatoes
4-5 Grilled Eggplants in oil by Emilia Food Love
Mixed pitted olives in extra virgin olive in oil by Toscana Food Love
Oregano
Extra virgin olive oil Colline di Romagna DOP by Emilia Food Love
Salt and pepper
Method
-
Spread the yellow datterino tomato puree evenly over the pizza base.
- Add the mozzarella balls and some mixed olives in oil.
- Season with dried oregano and a sprinkle of freshly ground black pepper.
- Bake in the oven at 180 °C (350 °F) for about 10 minutes or until the mozzarella is melted (you can go up to 15 minutes if you prefer a crispier pizza).
- Remove from the oven and top with grilled eggplants and fresh datterino tomatoes.
-
Finish by drizzling with extra virgin olive oil.
Tip
For a richer flavor, add a few shavings of our aged Pecorino from Reggio Emilia Apennines after baking.
Also in Cookbook
EGGPLANT PARMIGIANA
Where was Eggplant Parmigiana born? If you think the answer is obvious, we’ve got a few surprises for you. Many regions claim to have invented this classic and beloved dish.
And if you too believe that “everything tastes better fried,” let yourself be won over by this oven-baked masterpiece — and don’t forget to come back and tell us how yours turned out.
PENNE with Grilled Peppers and Pecorino Romano
From coincidence to science, the evolution of food pairings has taken us from necessity to the study of molecules. And who knows how many more stops there will be on this incredible journey of taste.
Today, however, we will stop here to prepare a recipe that will win you over thanks to the delicious combination of grilled peppers and Pecorino Romano cheese.
SAVORY PIE WITH RICOTTA, SEMI-DRIED TOMATOES & OLIVES
Trying to make this recipe without sneaking a taste of its irresistible ingredients? Mission impossible! And why resist? Treat yourself to a few olives, a couple of semi-dried tomatoes, or some cubes of provolone while you prepare your savory pie—you won’t regret it.
Colorful and full of flavor, it’s a dish that delights kids and adults alike. Quick, eye-catching, and guaranteed to fill your kitchen with an irresistible aroma while baking, it rewards you with unforgettable flavor.