Ingredients:
- Store bought baked pizza crust (try Boboli). Note **If you do not have these available to you, pre-bake 3/4 of the way a traditional pizza dough and then top with filling.
- 1-2 cups shredded mozzarella cheese
Veggies:Broccoli florets cut very small/thin
Bell peppers or sweet chilies cut into thin slices
Red Onion sliced into rings
Eggplant topping:
One eggplant peeled and diced small
1 Tbs of olive oil
1-2 garlic minced or grated
Salt and pepper
soy sauce
red chili flakes
handful Thai Basil or Italian basil leaves minced
Ingredients for the pizza sauce
4oz spaghetti sauce or pizza sauce
1 Tbs olive oil
1-2 cloves garlic minced or grated
1/2 tsp dried oregano
1/2 tsp dried basil
red chili flakes to taste
1 tsp of paprika
salt and black pepper to taste
Directions:
For the Eggplant Topping: Peel and dice eggplant. Heat olive oil in nonstick saute pan. Add diced eggplant and season with some salt. Add garlic, red chili flakes and black pepper. Add soy sauce and taste for seasoning. Cook eggplant until is very soft and fully cooked. Finish with basil leaves and cook for another minute. Then remove eggplant from pan to make sauce.
For Pizza Sauce: Add more olive oil into pan and then add garlic and red chili flakes for a few seconds.
Next add pasta sauce, oregano, basil, paprika, salt, black pepper. Taste for flavor and salt and seasoning.
Pizza Assembly:
If you use a Boboli prepared pizza, apply olive oil on pizza. Then apply a thin layer of pizza sauce.
Top with sauteed eggplant in a layer. Next top with, fresh broccoli, peppers, onions and cheese. Season fresh veggies with salt if desired. Bake until cheese melts. Slice and serve. Enjoy.
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