I felt like trying my hand at truly homemade pizza tonight and thank heavens I had someone to turn to for Rx. Dr. Neal Barnard has several yummy sounding pizza recipes in his cookbook. I am firing up the oven and having this for dinner. Now, this is pizza...Want a slice?
Eggplant, Artichoke, Red Pepper and Black Olive Pizza
2 cups chopped eggplant
1 cup tomato sauce
pinch of crushed red pepper
pinch of sugar or agave nectar
1 recipe for pizza dough (preferably whole wheat)
1 cup tightly packed, coarsely chopped spinach
1/2 red bell pepper, thinly sliced
quartered artichoke hearts...as many as you like
1/4 cup minced red onion
1/4 cup favorite black olives
fresh basil to garnish
In a skillet, bring 2 tablespoons of veggie broth or water to a boil and add in eggplant. Cook about 3 minutes or until water evaporates. (You may also saute eggplant in a little olive oil). Add tomato sauce, crushed red pepper and sugar. Simmer for about 7 minutes. Cool.
Place pizza dough in pan and cover with eggplant sauce. Top with spinach, bell pepper, artichoke hearts, onion and black olives. Bake at 500 degrees for 10-12 minutes or until crust is golden brown and filling is hot and bubbly. Garnish with fresh basil.
Here is the scoop on the goop: