Mediterranean Pizza

Description
Meterranean Pizza from the Public Health Cookbook by the Seattle & King County Department of Public Health—oiginal source of recipe, public domain government resource
 * Serves: 12

Ingredients

 * ½ cup onion, chopped
 * 2 cloves garlic, minced
 * 1 tablespoon olive oil
 * 4 medium tomatoes, seeded and chopped
 * 1 cup eggplant, peeled and chopped
 * 1 teaspoon dried thyme, crushed
 * ½ teaspoon sugar
 * ¼ teaspoon salt
 * ⅛ teaspoon pepper
 * 1 x 16-oz. thin-crust pizza dough (i.e. Boboli)
 * 2 medium red or yellow tomatoes, halved lengthwise and sliced
 * 1 small yellow summer squash, sliced
 * 1 small zucchini, sliced
 * ⅓ cup crumbled feta cheese
 * 2 tablespoons sliced, pitted, ripe black olives
 * ½ cup shredded mozzarella cheese

Directions

 * 1) In a medium skillet, cook onion and garlic in 2 teaspoons of the olive oil over medium-high heat until tender (about 3 minutes).
 * 2) Add tomatoes, eggplant, thyme, sugar, salt and pepper and cook, uncovered over medium-high heat for 15 minutes or until liquid has evaporated, stirring occasionally.
 * 3) Place pizza dough on a lightly greased baking sheet.
 * 4) Spread the eggplant mixture over the pizza dough.
 * 5) Arrange the red or yellow tomatoes, squash, and zucchini over the mixture.
 * 6) Brush vegetables with remaining olive oil.
 * 7) Sprinkle with feta cheese and olives.
 * 8) Top with mozzarella cheese.
 * 9) Bake, uncovered at 400°F for 15 minutes or until cheese is melted.
 * 10) Cut into wedges and serve.