Pizza Provencal

Name: Pizza Provencal
Ingredients: 1 12- to 14-inch pizza crust; 2 Tbs. olive oil; 1/2 cup chopped onion; 1 small Italian eggplant, skin removed and sliced into 1/2-inch-thick slices; 2 tomatoes, cored and chopped; 1/2 cup green beans, cut into 1- to 2-inch-long pieces; 1 Tbs. balsamic vinegar; 10 to 15 pitted black olives; 2 Tbs. capers, drained; 1 tsp. fresh thyme (or 1/2 tsp. dried); 1 Tbs. fresh basil, shredded; 8 oz. shredded low-fat, regular or soy mozzarella cheese

12 ingredients

11 steps

Ingredients

1 12- to 14-inch pizza crust
2 Tbs. olive oil
1/2 cup chopped onion
1 small Italian eggplant, skin removed and sliced into 1/2-inch-thick slices
2 tomatoes, cored and chopped
1/2 cup green beans, cut into 1- to 2-inch-long pieces
1 Tbs. balsamic vinegar
10 to 15 pitted black olives
2 Tbs. capers, drained
1 tsp. fresh thyme (or 1/2 tsp. dried)
1 Tbs. fresh basil, shredded
8 oz. shredded low-fat, regular or soy mozzarella cheese

Directions

1

Preheat oven to 450F.
2

Prebake fresh pizza crust, if using, for 3 to 4 minutes.
3

Remove from oven, and set aside to cool slightly.
4

Heat oil in large skillet over medium heat, and saut8E onions for 3 to 4 minutes.
5

Add eggplant, cover and cook for 3 to 4 minutes, turning occasionally.
6

Add tomatoes and green beans, cover and stir occasionally for another 3 to 4 minutes.
7

Add balsamic vinegar, olives, capers and herbs.
8

Stir, and remove from heat.
9

Spread vegetable mixture over pizza crust, and top with cheese.
10

Bake for 12 to 15 minutes, or until cheese melts thoroughly.
11

Remove from oven, and serve.