[b]Garden Eggplant Pizza[/b
1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 small zucchini
3 tablespoons olive oil, divided
1 (16-ounce) package prebaked Italian pizza crust
2 cups (8 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chop eggplant and next 4 ingredients coarsely; sautÃ© in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
Bake at 425Â° for 10 minutes or until golden.
Note: For testing purposes only, we used a Boboli pizza crust.
substitute fresh herbs…use three times more than dried.