Vegetable Pizza
A quick homemade pizza topped with roasted eggplant, juicy tomatoes, and melted cheese, finished with fresh herbs. Perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 1 lb pizza dough
- 1 medium eggplant
- 2 medium tomatoes
- 8 oz mozzarella cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ cup fresh basil
Instructions
- 1
Preheat oven to 475°F. Slice the 1 medium eggplant into 1/4-inch rounds and the 2 tomatoes into thin slices.
- 2
Brush eggplant slices with 1 tbsp olive oil and season with 1/4 tsp salt. Arrange on a baking sheet and roast for 10 minutes until tender and lightly browned.
- 3
Roll out the 1 lb pizza dough on a floured surface to a 12-inch round. Transfer to a pizza pan or baking sheet.
- 4
Brush dough with remaining 1 tbsp olive oil and sprinkle with 1 tsp dried oregano and remaining 1/4 tsp salt.
- 5
Top dough with roasted eggplant, tomato slices, and 8 oz shredded mozzarella. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
- 6
Remove from oven and scatter 1/4 cup fresh basil leaves over the hot pizza. Let rest 2 minutes before slicing.
Tools you’ll need
- baking sheet
- pizza pan or baking sheet
- rolling pin
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
