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Garden Eggplant Pizza

Prep time 30 mins
Cook time 10 mins
Bake time 10 mins
Yield Makes 6 servings
To substitute fresh herbs on this pizza loaded with eggplant and veggies, use three times more than dried.

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

How to Make It

  1. 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.

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

  3. Bake at 425° for 10 minutes or until golden.

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