 |
Prep Time: 30 Minutes Cook Time: 31 Minutes |
Ready In: 61 Minutes Servings: 6 |
|
From Vegetarian Times Ingredients:
1 pizza crust (freshly made or commercial, 12 to 14 inch) |
2 tablespoons olive oil |
1/2 cup chopped onion |
1 small italian eggplant, peeled and sliced into 1/2-inch thick slices |
2 tomatoes, cored and chopped |
1/2 cup green beans, cut into 1 to 2 inch pieces |
10 -15 pitted black olives |
2 tablespoons capers, drained |
1 tablespoon balsamic vinegar |
1 tablespoon julienned fresh basil |
1 teaspoon fresh thyme (or 1/2 t. dried thyme) |
2 cups shredded mozzarella cheese |
Directions:
1. Preheat oven to 450°; prebake fresh pizza crust, if using for 3-4 minutes; remove from oven and set aside to cool slightly.
2. Heat the oil in a large skillet over moderate heat; add onion and stir/saute 3-4 minutes until translucent.
3. Add in the eggplant; cover and cook 3-4 minutes, turning occasionally.
4. Add in the tomatoes and green beans; cover and cook 3-4 minutes, stirring occasionally.
5. Add in the olives, capers, vinegar, basil, and thyme; stir and remove from the heat.
6. Spread the vegetable mixture over the crust; sprinkle cheese evenly over the top.
7. Bake for 12-15 minutes or until the cheese melts; remove from oven and serve.
|
|