cat lover
05-30-2006, 10:47 PM
1 onion, roasted and sliced
1 cup canned tomato puree
1 tsp dried thyme
1 tsp chopped fresh basil
1 tsp chopped fresh parsley
1 tsp dried oregano
1 tsp minced garlic
1 tsp black pepper
1/2 teaspoon salt
1 tsp sugar
1 prepared pizza crust
1 eggplant, oven roasted
1 zucchini, sliced 1/4"thick and blanched
1 yellow squash, sliced 1/4" thick and blanched
2 plum tomatoes, sliced 1/4" thick
1 tsp chopped fresh basil
Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.Spread the mixture over the crust. Chop the flesh of the roasted eggplant and spread over the sauce.Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant. Bake the pizza for 20 to 25 minutes or until the crust is golden brown.
1 cup canned tomato puree
1 tsp dried thyme
1 tsp chopped fresh basil
1 tsp chopped fresh parsley
1 tsp dried oregano
1 tsp minced garlic
1 tsp black pepper
1/2 teaspoon salt
1 tsp sugar
1 prepared pizza crust
1 eggplant, oven roasted
1 zucchini, sliced 1/4"thick and blanched
1 yellow squash, sliced 1/4" thick and blanched
2 plum tomatoes, sliced 1/4" thick
1 tsp chopped fresh basil
Preheat the oven to 450 degrees. In a large bowl, combine the onions, tomato puree, thyme, basil, parsley, oregano, garlic, pepper, salt, and sugar and stir to combine.Spread the mixture over the crust. Chop the flesh of the roasted eggplant and spread over the sauce.Layer the zucchini, yellow squash, plum tomatoes and basil over the eggplant. Bake the pizza for 20 to 25 minutes or until the crust is golden brown.