Eggplant and Red Pepper Vegan Pizza

by Laura Gesin
(Wall, NJ)

For thin crust, don’t let the dough rise for more than 10-15 minutes, but if you like thick crust person, you can let it rise for 30 minutes. I used baked eggplant to give the vegan pizza moisture and piled on what I had in the fridge. You can easily make other variations of this vegan pizza.

Pizza Crust

*2 cups flour (or 1.5 cups white flour & 1/2 cup wheat depending on your preference)
*2 1/4 teaspoons yeast
*1 teaspoon salt
*1 teaspoon sugar
*1 teaspoon olive oil
*3/4 cup room temp. tap water

Toppings

*1 Baked Eggplant
*1 red pepper in 2″ slices
*1 onion sliced
*garlic to taste
*basil
*oregano

Directions:

Combine the dry ingredients. Add olive oil and water and stir with a wooden spoon until thoroughly mixed.

Knead for a minute or two into a ball. Leave in mixing bowl and cover with a towel. Let rise for 15-30 minutes, depending on how thick you like your pizza crust.

For topping, peel eggplant and slice into 1/2 long pieces. Place on parchment paper on a baking sheet. Drizzle with olive oil. Cook for approx. 30 minutes on one side, turn, then cook another 15-20 minutes at 400°F.

In a saute pan, saute large mushrooms in olive oil. Remove from pan, add sliced red pepper, garlic and onions. Saute until onions are softened.

Roll out dough on pizza pan sprayed with olive oil. Spread a small amount of olive oil on dough until covered lightly. Layer toppings starting with eggplant, then mushrooms, and pepper mixture. Top with fresh basil and oregano from my kitchen garden.

Bake in 500°F oven for 10-15 minutes.

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