Eggplant-Tomato-Spinach Pizza

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Eggplant-Tomato-Spinach Pizza

 

Ingredients:

 

+ pizza crust (your choice-pita bread also works)

+ 2-3 whole tomatoes (more or less depending on what

you like)

+ 1 medium eggplant

+ about 4 cups loosely packed fresh chopped spinach

+ garlic (I use two cloves)

+ olive oil

+ balsamic vinegar

+ pinch of sugar

+ about 5 fresh shredded basil leaves

+ salt

+ about 1 cup vegan soy cheese

+ red pepper flakes, if desired

 

Directions:

 

1. Slice tomatoes and place in roasting pan. Drizzle

with olive oil and sprinkle with a bit of salt

 

2. Slice eggplant (about 1/8 thick) and place in

separate pan. Drizzle with olive oil and sprinkle

with salt. (You can use any other vegetables you like

here)

 

3. Place both pans in bottom rack of a 400 degree oven

until the vegetables are tender and the edges start to

get dry, about 20 minutes

 

4. While the vegetables are roasting, heat a little

olive oil in a wok or large skillet. Add the garlic

and sauté until fragrant.

 

5. Add the spinach and about a tablespoon of balsamic

vinegar, salt, and any other seasoning you may like.

 

6. sauté until the spinach is wilted but not

completely soft, about 5 minutes.

 

7. Brush the pizza crust with olive oil and place the

spinach mixture on top. Top with the roasted tomatoes

and eggplant. Sprinkle with red pepper and soy cheese

to taste.

 

8. Place in 450 degree oven for about 15 minutes or

until hot.

 

9. Move the pizza to the top rack and broil until the

crust is nice and crispy and the cheese browns.

 

10. Enjoy

 

 

 

 

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