Pizza with Artichokes, Mushrooms, Eggplant, and Leeks
1/2 cup olive oil
Preheat the oven to 500 degrees F.
1 small eggplant, thinly sliced lengthwise
8 ounces fresh mushrooms, thinly sliced
20 ounces pizza dough, divided into 4 equal pieces
3 cups (12 ounces) shredded mozzarella cheese
one 6-ounce jar artichoke hearts, drained and sliced
1 medium leek, white part only, thinly sliced
4 plum tomatoes, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
In a sauté pan, heat 2 tablespoons of the olive oil over high heat. Sauté the eggplant for 2 to 3 minutes. Remove and add 2 more tablespoons of olive oil to the pan. Sauté the mushrooms for 1 minute.
Roll or stretch the dough into four 8-inch circles. Place the pizzas on 2 lightly floured baking sheets. Brush each circle of dough to within 1 inch of the edge with 1 tablespoon olive oil. Top each with a quarter of the cheese, eggplant, mushrooms, artichokes, and leeks. Finish with the tomato slices. Sprinkle with the oregano and thyme. Bake for 10 to 12 minutes or until the crust is golden brown.
Makes 4 pizzas
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