Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1

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

Linda Kirkpatrick, Westminster, Maryland
Recipe by Southern Living May 2005

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Recipe Summary

prep:
30 mins
cook:
10 mins
bake:
10 mins
total:
50 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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