My sister brought home a plethora of zucchini home the other day. We've been trying to use it up because one, they are beautiful zucchini that should not go to waste and two, because zucchini is awesome and unbelievably delicious and not to mention versatile. So far we've made whole wheat zucchini muffins, zucchini frittatas and now this: zucchini and eggplant pizza!
I think so far this has been my favorite of the recipes we've tried. Actually, my sister made this genius pizza. Super thin crust, just how I like it and bursting full of flavor. Such a great combination with the eggplant and uber melty mozzarella. Try this immediately, I love it.
Zucchini & Eggplant Pizza
Yields: 1 large pizza, about 10 slices
1 (16 oz.) package of pizza dough (I use Trader Joes' whole wheat version)
1/2 - 1 cup shredded mozzarella cheese
1/4 - 1/2 cup pizza sauce/ marinara sauce
1 zucchini, thinly sliced
1/2 purple eggplant, thinly sliced
10 - 15 basil leaves
1 large clove garlic, minced
1 tsp. dried oregano
Preheat oven to 350 F. Line a large baking sheet with foil and lightly grease with non-stick spray or some olive oil. Take your pizza dough and press out onto the baking sheet till about 1/2 inch thick. Using your hands spread the minced garlic all over the top of the dough, then spread the pizza/ marinara sauce all over the dough, leaving a 1 cm thick border around the edges. Sprinkle with the cheese and oregano. Spread the basil leaves, zucchini and eggplant evenly over the surface of the pizza and cook in the oven until cheese is melty and crust is golden brown, about 10 - 15 minutes.