Ratatouille Pizza
1/2 lb. eggplant, sliced 1/4" thick
1/2 lb. zucchini, sliced lengthwise, 1/4" thick
1/2 c. green peppers, cut in strips
1/4 c. diced onion
2 1/4 tsp. minced garlic
3/4 c. pizza sauce
1 prepared pizza crust (12")
3/4 c. provolone cheese, shredded
1 tomato, sliced
1/4 c. olives, sliced
1/4 c. grated romano cheese
2 1/4 tsp. dried oregano
-
Salt eggplant; let sit in colander 30 Min. Rinse and pat dry.
-
Spray baking sheets with nonstick cooking spray. Place eggplant and zucchini on baking sheets. Bake at 400°F, 10 min., turning after 5 Min.
-
Spray sauté pan with nonstick cooking spray. Sauté peppers, onion and garlic.
-
Spread pizza sauce on crust; top with provolone cheese. Arrange eggplant,zucchini and tomato on pizza. Top with pepper mixture, olives, romano cheese and oregano.
-
Bake at 450°F, 10 to 12 Min.