I’m sorry to be sharing another pizza recipe so soon, but this one was just so good that I wanted to share it right away. It was simple and healthy and loaded down with delicious seasonal veggies. I’d originally planned to include some of the golden tomatoes I have, but I forgot. The good news there is two-fold–the pizza was still great and now I have an excuse (as if I needed one) to make it again!
Loaded Veggie Pizza
an “Apple a Day” original
1 TBSP olive oil, plus more for brushing
1 red onion, cut in strips
1 small eggplant, cut into one-inch cubes
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
2 cloves garlic, minced or pressed
1 red pepper, chopped
1/2 recipe pizza dough
cornmeal, for dusting
1/2 c. thick tomato sauce
1 1/2 c. mozzarella cheese
1/2 c. feta cheese, crumbled
1/3 c. Kalamata olives, halved
handful fresh basil, julienned
1. Place pizza stone in the oven and preheat to 500 degrees Farenheit.
2. Heat oil in a large saute pan over medium heat. Add onions and saute for three minutes. Add eggplant cubes and saute three minutes more. Add salt and peppers and stir mixture. Add garlic and peppers and saute veggie mixture for a final three minutes. remove from the heat.
3. Dust work surface with cornmeal and shape pizza dough. Brush outer edge with olive oil. Place pizza dough on a pizza peel, if using. Otherwise, carefully remove pizza stone and place dough directly onto stone to build.
4. Working quickly, spread sauce over dough, then top with half the mozzarella. Pile veggie mixture on top, then sprinkle remaining mozzarella, feta, and olives on top.
5. Place pizza in the oven and bake until cheese is bubbling and beginning to brown, about twelve minutes.
6. Remove pizza from oven and allow to cool for five minutes. Sprinkle top of pizza with basil just before serving.
one year ago: frozen cherry limeade pie