Garden Pizza

Name: Garden Pizza
Ingredients: 1 to 2 tablespoons olive oil; 1 teaspoon minced garlic; 2 medium-size yellow, red or purple bell peppers, cored, seeded and finely choppped; 2 medium-size red onions, finely chopped; 3 long, thin Japanese purple or white eggplant, washed, trimmed and cut into bite-size pieces, but not peeled; Freshly ground black pepper to taste; A handful of fresh basil leaves; 6 small flour tortillas, toasted until light brown on both sides; Freshly grated Parmigiano Reggiano, 1/3 to 3/4 cup; 4 small red or yellow tomatoes, sliced

10 ingredients

8 steps

Ingredients

1 to 2 tablespoons olive oil
1 teaspoon minced garlic
2 medium-size yellow, red or purple bell peppers, cored, seeded and finely choppped
2 medium-size red onions, finely chopped
3 long, thin Japanese purple or white eggplant, washed, trimmed and cut into bite-size pieces, but not peeled
Freshly ground black pepper to taste
A handful of fresh basil leaves
6 small flour tortillas, toasted until light brown on both sides
Freshly grated Parmigiano Reggiano, 1/3 to 3/4 cup
4 small red or yellow tomatoes, sliced

Directions

1

Preheat the broiler.
2

Heat oil in regular or nonstick skillet.
3

Add garlic and cook for 30 seconds.
4

Stir in peppers, onions and eggplant, and cook over medium-high heat until vegetables are soft.
5

Season with pepper; stir in basil and cook just until wilted.
6

Arrange vegetables evenly over the browned tortillas.
7

Sprinkle with cheese and run under broiler long enough to melt cheese.
8

Top with tomato slices and serve.