Roasted Mediterranean Pizza
15 ingredients
9 steps
Ingredients
- 1 pre-made pizza crust (large and thin crust)
- 1 Japanese eggplant, cut in thin rounds
- 1 red pepper, cut in thin slices
- 4 water-packed artichoke hearts, chopped
- 1 medium onion, cut in half then thin sliced
- 7 sun-dried tomatoes, chopped
- 10 Greek olives, cut in half (use more if you like)
- 10 green olives, cut in half (use more if you like)
- 2 tablespoons minced garlic
- 14 cup olive oil (1/8 cup for the vegetables, 1/8 cup for the crust)
- 12 teaspoon red pepper flakes (to taste)
- 1 teaspoon store bought pesto sauce
- 1 cup crumbled feta (use more if desired)
- salt
- pepper
Directions
-
1Vegetables -- In a medium size bowl, add the eggplant, red pepper and onion.
-
2Toss with the olive oil, pesto, salt and pepper.
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3Roast at 450 on a cookie or baking sheet covered in parchment paper or foil for about 10-15 minutes until slightly golden brown and lightly soft.
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4Crust -- Mix the olive oil, red pepper flakes and minced garlic and brush on the pizza crust.
-
5Pizza -- Now after the vegetables are done.
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6Top the pizza.
-
7Alternate the eggplant slices, onions, red pepper, artichoke hearts, olives, sundried tomatoes and the crumbled feta cheese.
-
8Bake according to the pizza crust directions.
-
9I usually bake mine on a pre heated pizza stone at 425-450 for about 15 minutes until the crust is brown and the feta slightly melts.
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