To substitute fresh herbs on this pizza loaded with eggplant and veggies, use three times more than dried.
Yield:
Makes 6 servings
Recipe from
Recipe Time
Prep:
30 Minutes
Cook:
10 Minutes
Bake:
10 Minutes
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
Preparation
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.
May 2005
