Eggplant and Artichoke Pizza with Tomatoes and Black Olives
 

 

Pizza dough topped with grilled eggplant, Roma tomato slices, artichoke hearts, and chopped black olives. Vegetables topped with garlic salt, chopped fresh basil, parmesan cheese and mozzarella cheese. Pizza is baked until cheese is golden brown and vegetables are tender.
Ingredients -
1/2 package Frozen Bread Dough, thawed
1/4 teaspoon Olive Oil
1 Medium Eggplant
8 Roma Tomatoes
1/2 cup Artichoke Hearts
1 tablespoon Black Olives, chopped
1/4 teaspoon Garlic Salt
2 tablespoons Fresh Basil, chopped
1 tablespoon Parmesan Cheese
1/3 cup Mozzarella Cheese
 
Preparation:

1. Turn the oven to 350 degrees F and preheat.

2. Slice the eggplant crosswise and cut into 1/2-inch slices.

3. Grill until browned.

4. Slice the Roma tomatoes crosswise and cut into 1/2-inch slices.

5. Press the dough onto a cookie sheet that has been sprayed with non-stick cookie spray.

6. Rub the dough lightly with olive oil.

7. Top the crust with the slices of eggplant, tomatoes, artichoke hearts and olives.

8. Sprinkle the top with garlic salt, basil, parmesan cheese and mozzarella cheese.

9. Bake the pizza for 15 to 20 minutes or until the cheese is melted and bubbly and the crust is lightly browned.
 


Pizza Making Tips
Dough Roller

Dough roller (also known as a pizza dough docker or dough roller docker). For making pizza, choose a roller with embedded pins. This will yield perfect crusts and no bubbles. Plastic pins are recommended for thicker dough. Some rollers come with ergonomic handles.

Pizza Making Tips
Toppings

Top your pizza with vegetables like eggplant, bell peppers, broccoli or mushrooms. You can also top it with barbecue chicken, pepperoni, shrimp, beef or chorizo. For a sweeter flavor, you can try pineapple, figs or pears. Assembly will go faster if you cut up all of the toppings beforehand.
 



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