Fresh Tomato, Eggplant, and Olive Pizza
A trio of delectable toppings—tomatoes, eggplant, and olives—make a simple vegan pizza special. It’s a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and that are dense and fleshy rather than seedy. Roma (plum) tomatoes are ideal for this. This pizza goes down easy, so double the recipe to serve a hungry crowd, as this makes 6 slices, serving 2 to 3. Serve with a big colorful salad containing chickpeas for a simple and tasty meal.
- 1 small eggplant (about 8 ounces)
- Olive oil
- One 12- to 14-inch good-quality pizza crust
- 3 to 4 medium tomatoes, sliced about ¼ inch thick, or more if smaller or Roma (plum) tomatoes
- 1 to 1½ cups grated mozzarella-style vegan cheese (Daiya works well for this)
- 3 to 4 cloves garlic, thinly sliced
- ¼ to ⅓ cup sliced black olives such as Kalamata, sliced
- Dried hot red pepper flakes, optional
- Sliced fresh basil, as desired
- Preheat the oven to 425 degrees F.
- Slice the eggplant into ½-inch rounds, then into dice. Place in a small parchment-lined baking pan and drizzle with a little olive oil, then sprinkle with a little salt.
- Place in the eggplant in a parchment-lined roasting pan and hot oven while preparing the rest of the pizza.
- Place the crust on a pan. Arrange the tomatoes on the crust, followed by the vegan cheese.
- Add the garlic to the eggplant in the pan and give it a stir. Return to the oven, along with the pizza.
- Bake for 12 to 15 minutes, or until the bottom of the crust is golden and the vegan cheese is well melted. At this point, the eggplant should be nicely roasted and tender, as well. If not, give it a few more minutes.
- Top the pizza with the eggplant-garlic mixture, scattered evenly atop the surface, followed by the olives, optional red pepper flakes, and basil. Cut into 6 wedges and serve.