Fresh Tomato, Eggplant, and Olive Pizza

Tomatoes and eggplant in basket

A trio of delectable toppings—tomatoes, eggplant, and olives—make a simple vegan pizza special. Adapted from Vegan Express.

Makes: 6 slices

  • 1 medium eggplant, peeled and diced
  • 3 to 4 cloves garlic, minced
  • One 12- to 14-inch good-quality pizza crust
  • 3 to 4 medium tomatoes, sliced about 1/4 inch thick
  • Salt and freshly ground pepper to taste, optional
  • 1 to 1 1/2 cups grated mozzarella-style nondairy cheese
  • 1/3 cup sliced black olives, preferably oil-cured

Preheat the oven to 425 degrees F.

Combine the eggplant and garlic in a medium skillet with a small amount of water. Cover and steam until the eggplant is tender but not mushy, about 8 minutes. Check occasionally to make sure there is enough water to keep the bottom of the skillet moist.

Place the crust on a pan. Arrange the tomatoes on the crust, and sprinkle with the eggplant-garlic mixture. If desired, season with a little salt and a few grindings of pepper. Top with the nondairy mozzarella; sprinkle the olives on last.

Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 to 6 wedges to serve.

image_pdfimage_print

2 comments on “Fresh Tomato, Eggplant, and Olive Pizza

  1. Jessica M.

    My hubby and my 13 yo DD loved this! As did I! My daughter went back for seconds, and thirds. She chose this pizza over the cheese pizza I made for the kids. Definitely a winner! Or as my family says” Keeper”.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>