Pizza seldom happens around here anymore, but there was a perfectly good store-bought pizza crust taking up space in the freezer, and I figured the plump firm aubergine I just purchased might make a good pizza sauce.
In the oiled tray of the Cuisinart Oven Central I roasted:
- sliced onions
- sliced mushrooms
- sliced garlic
- cubed eggplant
- chopped tomato
- red chili pepper
- green bell pepper
The roasting vegetables were turned occasionally until everything was well caramelized. I added salt, black pepper, dried basil and marjoram for seasoning.
Meanwhile I had boiled some Swiss chard from the garden. I drained and chopped the cooked chard and scattered the greens on the pizza crust.
I then spread the roasted vegetables and mashed them onto the crust with a spatula.
I debated for a moment whether to make it a cheese-less pizza and keep it vegan. It was a very short debate. I sprinkled Manchego cheese and scattered black olives on top.
It was a thin no-rise cracker type crust and I almost left it in the oven too long. This was a tasty pizza, indeed.