Tonight I had a peanut butter sandwich – the kind where you slap pb on a slice of wheat bread, fold it over and shove in your mouth – and red wine, solo. Last night I ate this pizza with Sticky and the kids. Last night’s dinner totally kicks tonight’s booty…well, maybe not totally. The wine is really good.
You guys know I love pizza. And for the most part I like to keep it incredibly unassuming and simple. This version though, it is a little more time consuming than I traditionally go for. But all those roasted veggies on top of dough and a bed of cheese make it worth the extra effort. Trust me.
The original recipe called for pizza sauce. I decided to leave it out because quite honestly I was not in the mood to make marinara. (Good decision for future Brandy because if I would have made that marinara then no wine for me tonight. That’s just sad.) We almost never put sauce on our pizza anyways so I figured it wasn’t going to make or break the recipe. And it didn’t because every bite was amazing.
- 1 small eggplant (or ½ large), sliced thinly
- 1 red pepper, sliced
- 1 can artichoke hearts, drained and cut in half
- 1 small onion, thinly sliced
- 1cup mushrooms, sliced
- olive oil for roasting veggies
- salt and pepper
- Pizza dough (enough for a 12" pie - I used ½ of our Easy Pizza Dough recipe)
- 1cup shredded mozzarella cheese
- 3tbsp grated Parmesan cheese
- Preheat oven 375degreesF and line a backing sheet with parchment paper. Place eggplant, red pepper and artichoke hearts on sheet and drizzle with olive oil and season with salt and pepper. Roast to desired brownness - about 20 minutes.
- Meanwhile drizzle tbsp of olive in a large skillet and heat over medium low. Add onions and mushrooms and allow to caramelize, stirring often, for 15 minutes or until desired caramelization is reached.
- Place pizza dough on pizza pan or stone. Bump oven up to 475degreesF. Top crust with mozzarella and then all roasted veggies. Bake in oven for 15 minutes - until crust is golden and cheese is bubbly. Remove from oven and top with Parmesan cheese.