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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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To substitute fresh herbs on this pizza loaded with eggplant and veggies, use three times more than dried. Ingredients:
1 large eggplant, peeled |
1 medium tomato |
1 red bell pepper |
1 onion |
1 small zucchini |
3 tablespoons olive oil, divided |
1 (16-ounce) package prebaked italian pizza crust |
2 cups (8 ounces) shredded mozzarella cheese |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
2. Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
3. Bake at 425° for 10 minutes or until golden.
4. Note: For testing purposes only, we used a Boboli pizza crust.
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