Number of servings : 8 Prep time: 10 minutes Cooking time: 15 minutes Type of meal : | Main Courses
Number of servings : 8
Prep time: 10 minutes
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
2 small zucchini, cubed
1 small eggplant, cubed
Small red or green pepper, diced
1/2 onion, sliced
1 pound (500 g) store-bought pizza dough
Cornmeal or all-purpose flour for dusting
2 tablespoons (30 mL) olive oil
2 cloves garlic, minced
4 plum tomatoes, thinly sliced
Feta cheese, crumbled
12 black olives, pitted and halved
Fresh herbs, if desired
Preheat oven to 425°F (220°C).
Roast zucchini, eggplant, pepper, and onion for 5 minutes on a lightly oiled baking sheet.
Meanwhile, divide dough into two halves and roll out 2 rounds. Transfer to baking sheets dusted with cornmeal or flour; drizzle dough with a little olive oil and sprinkle with minced garlic. Cover with sliced tomatoes, divided evenly between each pizza, then add roasted vegetables. Top with feta cheese, olives, and some herbs, if desired.
Bake for about 10 minutes.
Wine pairing: Sangiovese
The perfect partner for tomato-based foods.