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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I came up with this recipe when trying to expand my usual pizza repertoire. Eggplant soaks up the flavors so well that it has become one of my favorite pizza toppings. -Kristen Laise, Martinsburg, WV Ingredients:
1 cup (1/2-inch-thick) slices zucchini |
1 (1-pound) eggplant, cut into 1/4-inch-thick slices |
cooking spray |
1 (14-ounce) italian cheese-flavored pizza crust (such as boboli) |
1 1/2 cups fat-free marinara sauce (such as muir glen organic) |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1/2 cup turkey pepperoni (about 2 ounces, such as hormel) |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/4 teaspoon crushed red pepper |
1/4 teaspoon dried oregano |
Directions:
1. Preheat oven to 400°.
2. Place zucchini and eggplant in a single layer on 2 baking sheets coated with cooking spray; lightly coat eggplant and zucchini with cooking spray. Bake at 400° for 15 minutes on each side or until tender and lightly browned.
3. Increase oven temperature to 425°.
4. Place crust on a baking sheet. Spread marinara over crust, leaving a 1-inch border. Layer the zucchini and eggplant evenly over sauce; top with mozzarella, pepperoni, grated Parmesan, pepper, and oregano. Bake at 425° for 10 minutes or until cheese melts. Let stand 5 minutes.
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