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Greek Isles Pizza

Greek Isles Pizza

You may substitute 1 medium-size green bell pepper, cut into rings, for eggplant, and omit salt.

Southern Living JANUARY 2004

  • Yield: Makes 4 to 6 servings

Ingredients

  • 1/2 medium eggplant
  • 1 teaspoon salt
  • 1 (12-inch) pizza crust
  • 2 tablespoons olive oil, divided
  • 3 plum tomatoes, sliced
  • 1/4 pound kalamata olives, pitted and halved, or 1/2 cup pitted ripe olives, halved
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 2 cups (8 ounces) pizza blend shredded cheese
  • Garnish: fresh oregano sprigs

Preparation

Peel eggplant, and cut into 1-inch cubes. Sprinkle with salt, and press gently between paper towels; set aside.

Brush pizza crust with 1 tablespoon olive oil. Arrange tomato slices over crust. Sprinkle with eggplant, olive halves, and next 4 ingredients. Drizzle with remaining 1 tablespoon olive oil.

Bake at 400° for 20 minutes. Garnish, if desired.

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