Guest guest Posted January 25, 2008 Report Share Posted January 25, 2008 Fresh Tomato, Eggplant, and Olive Pizza 3 to 4 servings 1 medium eggplant, peeled and diced 3 to 4 cloves garlic, minced One 12- to 14-inch good-quality pizza crust 3 to 4 medium tomatoes, sliced about 1/4 inch thick Salt and freshly ground pepper to taste, optional 1 to 1 1/2 cups grated vegan mozzarella cheese 1/3 cup sliced black olives, preferably oil-cured Preheat the oven to 425 degrees. Combine the eggplant and garlic in a medium skillet with a small amount of water. Cover and steam until the eggplant is tender but not mushy, about 8 minutes. Check occasionally to make sure there is enough water to keep the bottom of the skillet moist. Place the crust on a pan. Arrange the tomatoes on the crust, and sprinkle with the eggplant-garlic mixture. If desired, season with a little salt and a few grindings of pepper. Top with the mozzarella; sprinkle the olives on last. Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 to 6 wedges to serve. Hope everyone likes this. I have more I'll post later. Let me know what you think... It is from In A Vegetarian Kitchen,,enjoy! Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
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