Prep Time
30 Mins
Cook Time
10 Mins
Bake Time
10 Mins
Makes 6 servings

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

How to Make It

Step 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.

Step 2

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

Step 3

Bake at 425° for 10 minutes or until golden.

Step 4

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

Ratings & Reviews

annawmc's Review

July 19, 2010
I was hesitant to try this recipe with my very carnivorous husband, but we LOVED it! Halfway through dinner he looked at me and said, "This is REALLY good!" I was hesitant to remind him that there was no meat on the pizza! :-) I followed the recipe exactly, but I think I used a medium eggplant instead of a large one. This is an easy to make dish, and it's definitely worth a try!

ConniefromPA's Review

August 12, 2012
My husband and I found this to be good, but rather bland. I used 3 times the herbs because they were fresh, but I think next time I will add even more herbs and fresh garlic.

amywhite's Review

August 23, 2010
Yummy source of veggies! My husband and I both liked this a lot. I prepped the veggies a night ahead so I could throw it all together when I got home. I also added italian sausage for my meat-loving husband and it went well with the veggies.

ShayHable's Review

November 09, 2009
This turned out really nice, especially to use up some eggplant and peppers from the CSA. I followed the recipe except: a) I used fresh garlic instead of powder (and I sprinkled it with the oil directly on the crust), and b) I processed the veggies into a chunky puree (to make them more likely to be eaten by my toddler). The dried herbs sprinkled over the cheese added great flavor. I ate the one leftover piece for lunch the next day. I would make it again.