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
- 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
- In a medium skillet, cook onion and garlic in 2 teaspoons of the olive oil over medium-high heat until tender (about 3 minutes).
- 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.
- Place pizza dough on a lightly greased baking sheet.
- Spread the eggplant mixture over the pizza dough.
- Arrange the red or yellow tomatoes, squash, and zucchini over the mixture.
- Brush vegetables with remaining olive oil.
- Sprinkle with feta cheese and olives.
- Top with mozzarella cheese.
- Bake, uncovered at 400°F for 15 minutes or until cheese is melted.
- Cut into wedges and serve.
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