Garden Eggplant Pizza

Southern Living
Garden Eggplant PizzaRecipe
To substitute fresh herbs on this pizza loaded with eggplant and veggies, use three times more than dried.
Makes 6 servings


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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


Prep: 30 Minutes
Cook: 10 Minutes
Bake: 10 Minutes

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.

Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.

Bake at 425° for 10 minutes or until golden.

Note: For testing purposes only, we used a Boboli pizza crust.

Created date

May 2005