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Garden Eggplant Pizza

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

Southern Living MAY 2005

  • Yield: Makes 6 servings
  • Cook time:10 Minutes
  • Prep time:30 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.

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Garden Eggplant Pizza recipe

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