Ingredients (use vegan versions):
- 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
Directions:
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...
It's 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
Serves: 6-8
Preparation time: 45 minutes
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