Tuscan Pizza

1 cup tomato-based pizza sauce
1 small eggplant, skin removed, sliced thinly
2 cloves garlic, minced
1 small onion, sliced thinly in rings
1 cup sun-dried tomatoes, reconstituted in hot water and drained
1 cup black oil-cured olives, sliced
2 tablespoons capers
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 1/2 cups shredded regular or soy mozzarella
1/2 cup goat cheese or feta, crumbled
Basic Pizza Recipe:
1 12-to 14-inch pizza crust (thawed, if frozen)
olive oil

If using oven: Place thawed pizza crust on a round baking pan, and prebake at 450F for 3-4 minutes. Remove from oven and set aside to cool slightly.

Heat 1-2 tablespoons olive oil in a skillet. Add vegetables that are marked as “precook” and sauté, stirring frequently, until softened.

Brush crust with more olive oil and spread sauce evenly over crust, if using, then sprinkle vegetables over that. Add cheeses and fresh herbs.

Bake pizza at 450F for 12 to 15 minutes, until cheese melts and pizza is heated through.

For Grilled Pizza: Prepare charcoal grill and allow coals to reach medium-high heat. Pat and stretch dough into 1/4-inch thick shape and brush bottom with olive oil. Place oiled side down on grill-rack and cook 2-5 minutes, until crust holds its shape. Flip over, brush with oil, cover with sauce, pre-cooked vegetables, cheeses, and fresh herbs and continue cooking another several minutes until cheese melts.

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