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



  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.
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