Garlicky Roasted Eggplant Pizza
1 large eggplant
1 large red pepper
1 large green pepper
7 or 9 sun-dried tomatoes, chopped
12-15 Greek olives and green olives, chopped
4-5 canned artichoke hearts, chopped
1 large Onion (or more to taste) cut in rings
1/2 cup minced garlic
3/4 cup extra virgin olive oil and spray oil for pans
1 1/2 tablespoon Dried Basil
red pepper flakes (to taste)
frozen or deli pizza dough (check ingredients - some have milk)
salt to taste
This makes 2 Pizzas. If you are watching calories, forget it.
Part 1, use broiler:
Spray 2 oven pans w/spray oil. Slice Eggplant, lay out in baking pan,drizzle w/oil,salt to taste. Cut peppers in quarters place in other pan do same with onion. Broil in oven approx. 7-10 min. or until soft/brownish. Keep your eye on them.
While veggies are roasting roll out pizza dough, place on pan/stone, follow directions on package. Spread remaining oil evenly on both pizzas, take dried basil and spread/shake onto oil. Adjust amount of both to suit yourself. Distribute remaining ingredients evenly on pizzas. Check the oven! Roasted veggies are probably done by now :)
Part 2, 450 F oven:
Remove roasted veggies from broiler and adjust oven to 450. Let all cool a bit. When cool chop all remaining veggies to manageable bite size and distribute evenly over the pizzas.
Place in oven (best one at a time) for around 10 minutes. Note, watch the middle of pizza for bubbling...since there's no cheese and the veggies are already roasted it might be hard to tell if middle is done.
Remove from oven and enjoy.
I have no clue about the nutrition info on this... Its a treat made 3 or 4 times a year in my house due to its richness and my lack of time.
Carmella Rosenbach, Manchester, NH
SO HOW'D IT GO?
I cut this recipe in half so it would make one pizza, added dried oregano, fresh rosemary, and chickpeas, it was delicious! It's also a great way to use up the odds and ends of any veggie that's suited to Mediterranean dishes. Thanks for the great idea!