Wednesday, August 18, 2010

tuesday - pizza with roasted eggplant, tomatoes, and peppers

I do love a good pizza. Since I have LOTS of garlic scape pesto in the freezer, I blended some with fresh basil from my herb garden for the pizza sauce. For the veggie toppings, I roasted eggplant and tomatoes and used jarred roasted red peppers (full disclosure--the eggplant only went on half of the pizza because not everyone in my family is a fan). I baked the pizza long enough to melt the fresh mozzarella and turn the crust a lovely golden brown. Overall, an easy, tasty, veggie-packed meal.


Pizza with Roasted Eggplant, Tomatoes, and Peppers

1/2 small eggplant, thinly sliced
2 Roma tomatoes, thinly sliced
Salt and pepper
1/3 cup garlic scape pesto
1/4 cup fresh basil leaves
1/4 cup roasted red peppers, drained and sliced
1 package fresh pizza dough
6 ounces fresh mozzarella, roughly torn into pieces

Preheat the oven to 375° F. Put a pizza stone (or half sheet pan) in the bottom rack of oven as it preheats.

Spray both sides of sliced eggplant and tomatoes with cooking spray, and season with salt and pepper. Spread the slices onto a baking sheet, and roast until tender, turning once, about 30 minutes total. Set aside. Increase oven temperature to 450° F.

Pulse pesto and basil leaves in food processor until a coarse paste forms. (Alternatively, make basil pesto or use storebought pesto.)

Roll or stretch out pizza dough, and place on the hot pizza stone. Evenly spread pesto over dough; top with the eggplant, tomatoes, and roasted red peppers; and sprinkle with mozzarella. Bake until crust is golden brown, about 15 minutes. Cut into 8 slices.

Makes 4 servings.
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