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Vegan Garlic and Eggplant (Aubergine) Pizza Recipe

December 3rd, 2012 by alice  Tags: , , , | Print This Post Print This Post


  1. 1largeeggplant
  2. 1largered pepper
  3. 1largegreen pepper
  4. 7-9sun-dried tomatoes, chopped
  5. 12-15Greek olivesor green olives, chopped
  6. 4-5canned artichoke hearts, chopped
  7. 1largeonion, cut in rings(or more to taste)
  8. 1/2cup mincedgarlic
  9. 3/4cupextra virgin olive oil
  10. cooking spray, for pans
  11. 1 1/2tablespoonsdried basil
  12. red pepper flakes(to taste)
  13. 2 frozenpizza doughor delipizza dough(check ingredients, some have milk)
  14. salt


  1. Spray 2 oven pans w/spray oil.
  2. Slice Eggplant, lay out in baking pan,drizzle w/oil,salt to taste.
  3. Cut peppers in quarters place in other pan do same with onion.
  4. Broil in oven approximately 7-10 minute or until soft/brownish.
  5. Keep your eye on them.
  6. While veggies are roasting roll out pizza dough, place on pan/stone, follow directions on package.
  7. Spread remaining oil evenly on both pizzas, take dried basil and spread/shake onto oil.
  8. Adjust amount of both to suit yourself.
  9. Distribute remaining ingredients evenly on pizzas.
  10. Check the oven!
  11. Roasted veggies are probably done by now.
  12. Preheat oven to 450°F.
  13. Remove roasted veggies from broiler and adjust oven to 450.
  14. Let all cool a bit.
  15. When cool chop all remaining veggies to manageable bite size and distribute evenly over the pizzas.
  16. Place in oven (best one at a time) for around 10 minutes.
  17. Note, watch the middle of pizza for bubbling– since there’s no cheese and the veggies are already roasted it might be hard to tell if middle is done.
  18. Remove from oven and enjoy.

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