Vegetable Pizza
A quick homemade pizza topped with roasted eggplant, juicy tomatoes, and melted cheese, finished with fresh herbs. Perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 475°F. Slice the 1 medium eggplant into 1/4-inch rounds and the 2 tomatoes into thin slices.
Step 2
Brush eggplant slices with 1 tbsp olive oil and season with 1/4 tsp salt. Arrange on a baking sheet and roast for 10 minutes until tender and lightly browned.
Step 3
Roll out the 1 lb pizza dough on a floured surface to a 12-inch round. Transfer to a pizza pan or baking sheet.
Step 4
Brush dough with remaining 1 tbsp olive oil and sprinkle with 1 tsp dried oregano and remaining 1/4 tsp salt.
Step 5
Top dough with roasted eggplant, tomato slices, and 8 oz shredded mozzarella. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
Step 6
Remove from oven and scatter 1/4 cup fresh basil leaves over the hot pizza. Let rest 2 minutes before slicing.
Tools you’ll need
- baking sheet
- pizza pan or baking sheet
- rolling pin
- knife
- cutting board
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