To substitute fresh herbs on this pizza loaded with eggplant and veggies, use three times more than dried.
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.
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