Image By Chris McIntosh for Boston Organics
1 organic pizza dough, thawed to room temperature1 tablespoon corn meal
Olive oil
10-12 (1/4-inch) slices eggplant
10-12 (1/4-inch) slices zucchini1 bell pepper, cut into ¼-inch rings2-3 heirloom tomatoes, cut into ¼-inch slicesThinly sliced red onion, separated into ringsSea saltFreshly ground black pepper
Handful fresh basil, some whole leaves and some julienned
Preheat oven to 400F degrees.
Brush a large pizza pan or baking sheet with olive oil and sprinkle with a thin layer of corn meal. Stretch the dougn to desired thickness then place on the pan.
Brush top of crust with olive oil.
Bake for 5 minutes or until lightly golden on the edges. Remove from oven and brush the crust with a little more olive oil.
Layer the sliced eggplant, zucchini, peppers and onions evenly over the prebaked crust, sprinkling each layer with a bit of salt and pepper. Return to oven for 10 more minutes.
Remove from oven and add tomatoes slices in an even layer. Sprinkle with a bit more salt and pepper.
Bake again for 5 minutes or until the crust is golden brown and the vegetables are tender. Before serving, top with the basil.
Tested and Approved by Boston Organics (Chris McIntosh)
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2015.