"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
1 cup (1/2-inch-thick) slices zucchini
1 (1-pound) eggplant, cut into 1/4-inch-thick slices
1 (14-ounce) Italian cheese-flavored pizza crust (such as Boboli)
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
How to Make It
Preheat oven to 400°.
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.
Increase oven temperature to 425°.
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.