Pizza Provencal

Name: Pizza Provencal
Ingredients: 1 pizza crust (freshly made or commercial, 12 to 14 inch); 2 tablespoons olive oil; 12 cup chopped onion; 1 small italian eggplant, peeled and sliced into 1/2-inch thick slices; 2 tomatoes, cored and chopped; 12 cup green beans, cut into 1 to 2 inch pieces; 10 -15 pitted black olives; 2 tablespoons capers, drained; 1 tablespoon balsamic vinegar; 1 tablespoon julienned fresh basil; 1 teaspoon fresh thyme (or 1/2 t. dried thyme); 2 cups shredded mozzarella cheese

12 ingredients

7 steps

Ingredients

1 pizza crust (freshly made or commercial, 12 to 14 inch)
2 tablespoons olive oil
12 cup chopped onion
1 small italian eggplant, peeled and sliced into 1/2-inch thick slices
2 tomatoes, cored and chopped
12 cup green beans, cut into 1 to 2 inch pieces
10 -15 pitted black olives
2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 tablespoon julienned fresh basil
1 teaspoon fresh thyme (or 1/2 t. dried thyme)
2 cups shredded mozzarella cheese

Directions

1

Preheat oven to 450; prebake fresh pizza crust, if using for 3-4 minutes; remove from oven and set aside to cool slightly.
2

Heat the oil in a large skillet over moderate heat; add onion and stir/saute 3-4 minutes until translucent.
3

Add in the eggplant; cover and cook 3-4 minutes, turning occasionally.
4

Add in the tomatoes and green beans; cover and cook 3-4 minutes, stirring occasionally.
5

Add in the olives, capers, vinegar, basil, and thyme; stir and remove from the heat.
6

Spread the vegetable mixture over the crust; sprinkle cheese evenly over the top.
7

Bake for 12-15 minutes or until the cheese melts; remove from oven and serve.