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This
recipe originally started as a simple baked dish ( read
my blog post on it here), but then turned into a delicious
pizza topping. I made the pizza with a whole wheat crust which
surprisingly tasted really good with the topping. However, I'll
probably stick with regular crust, but it is good either way.
I hope you enjoy it! |
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Serves: 2 |
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Ingredients |
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2 small eggplants chopped finely |
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1/4 - 1/2 cup chopped red peppers |
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3 Tablespoons olive oil |
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1/2 teaspoon salt |
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1/2 teaspoon pepper (opt). |
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1/4 cup pizza sauce |
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2 cloves garlic sliced |
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1 medium tomato or 3 roma tomatoes cubed with
juice |
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1 zucchini chopped finely |
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4 Tablespoons of grated Romano cheese (or mozzarella) |
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Instructions |
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| 1. |
Heat
olive oil in over medium heat in a large frying pan. |
| 2. |
Add in
diced eggplant, tomatoes, red peppers, zucchini and garlic. |
| 3. |
Stir
and cover. Cook over low-medium heat for 30 -45 minutes or
until vegetables are very soft and cooked down. |
| 4. |
Add a
pinch of salt and pepper (opt.) |
| 5. |
Stir
in the pizza sauce. |
| 6. |
Rub bottom
of pizza with a little drop of olive oil. |
| 7. |
Place
cooked toppings on the pizza and sprinkle with the cheese. |
| 8. |
Bake according to
pizza instructions (usually 10-15 minutes at 400 or 425 degrees
F. |
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TIP #1:
If you don't have pizza sauce - try a basic Italian sauce. |
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TIP #2:
As stated above, this pizza recipe actually tastes good on
whole wheat dough. Mine was store bought. However, I plan
on preparing this again with regular dough too. It works well
both ways. |
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TIP #3: Make
sure you chop your veggies small so that they will cook down
quicker. |
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TIP#4:
As with any recipe, adjust quantities to taste. Use more or
less! |
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