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

  1. 1
    Vegetables -- In a medium size bowl, add the eggplant, red pepper and onion.
  2. 2
    Toss with the olive oil, pesto, salt and pepper.
  3. 3
    Roast 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.
  4. 4
    Crust -- Mix the olive oil, red pepper flakes and minced garlic and brush on the pizza crust.
  5. 5
    Pizza -- Now after the vegetables are done.
  6. 6
    Top the pizza.
  7. 7
    Alternate the eggplant slices, onions, red pepper, artichoke hearts, olives, sundried tomatoes and the crumbled feta cheese.
  8. 8
    Bake according to the pizza crust directions.
  9. 9
    I 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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