italian veggie mini pizzas (recipe)

Although eggplants, tomatoes and peppers are available throughout the year, it is not until late summer that they really start tasting good (i.e. not like they were picked two weeks early so they can survive being shipped 3500km) here in the temperate parts of the northern hemisphere.  This pizza recipe highlights those summer flavors with a simple array of late summer veggies.  Try mixing and matching the herbs used to find your very favorite combination.

Ingredients (makes 4 mini pizzas; can also be used for 1 large pizza)

2 cups cubed eggplant
1 medium onion sliced
1 medium red pepper sliced
16 cherry tomatoes, cut in eighths
150 gram mozzarella cheese
4 TBSP chopped arugula
1 TBSP oil + 4 tsp oil

1 pizza recipe for a pizza crust (try 1/3 wheat pizza dough)

Optional: oregano, basil, marjoram, garlic (powder), salt, red pepper flakes, black pepper, to taste (about 1/4 tsp of each is very tasty)

Step 1:  Preheat your oven to 400 F / 200 C

Step 2:  Lightly sauté the eggplant, peppers and onions, seasoning to taste

Use 1 TBSP of your oil.

Step 3:  Sprinkle each of the pizza crusts with an eighth of the cheese

Step 4:  Add the sautéed veggies to the pizza crusts and drizzle with the remaining oil

Use 1 tsp of oil per mini pizza.

Step 5:  Add 1 TBSP of arugula to each pizza

Step 6:  Top with the remaining cheese

Step 7:  Bake until golden brown, 10 – 15 minutes

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