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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a yummy, healthy way to enjoy pizza from my Garden Cuisine cookbook by Paul Wenner. Below are the toppings that I chose however, you can use any of your own pizza favorites. I actually added some Hawaiian sausage to a couple of them for my meat-loving guests Enjoy! Ingredients:
2 japanese eggplants, cut into 1/4 inch slices (i actually used 1 and 1/2 american eggplant because that's what i had) |
2 yellow onions, cut into wedges |
2 red bell peppers, diced |
3 cups mushrooms, thickly sliced |
4 teaspoons dried basil |
1/2 teaspoon cinnamon |
1/2 teaspoon coriander |
1/2 teaspoon salt |
1 cup roasted red pepper, chopped |
1 cup chopped tomato, i used fresh but you could use canned |
4 garlic cloves, crushed |
6 whole wheat pita bread |
Directions:
1. Preheat the oven to 450 degrees.
2. Prepare the eggplants, onions, bell peppers, and mushrooms as directed. Place in a single layer in one or two large baking dishes.
3. Toss veggies with 3 teaspoons of the basil and the cinnamon, coriander, and salt.
4. Bake in the preheated oven until the eggplant is fork-tender, about 30 minutes.
5. Reduce oven to 350 degrees.
6. To make the sauce, combine the roasted red peppers with the tomatoes, garlic, and remaining teaspoon of basil (I threw mine into a food processor).
7. To assemble the pizzas, spread a layer of the sauce on the whole-wheat pitas; top with a generous layer of the roasted vegetables; and bake on a baking sheet for 15 minutes.
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