Recipe 2, Week 32: Roasted Eggplant & Red Pepper Pizza

NOTES
• Pizza can be an easy weeknight meal! I make pizza dough and freeze it in ziplock bags. Before I head to work in the morning, I set a frozen dough in a greased bowl covered with plastic wrap in the fridge. It thaws in the fridge and when I get home, I remove it to come to room temp (15-30 min) then roll out on a lightly floured surface and place on a greased pizza pan. Top, bake and enjoy! See here for my homemade thin crust recipe.


INGREDIENTS
• 1/2 med eggplant, peeled and chopped

• 2 tbsp olive oil
• 3 tbsp butter
• 2 sweet onions, thinly sliced
• 1 c pizza sauce
• 1 1/2 c shredded mozzarella
• 1/2 c chopped roasted red peppers (or roast your own by placing a whole red pepper just under the broiler in your oven. Roast and turn until blackened on all sides. Place in a bowl covered with plastic wrap for 5 minutes. Peel off blackened skin, remove seeds and chop)
• 1 c crumbled feta cheese
• 1 pizza crust (see here for how to make your own)


DIRECTIONS
1. Cover a baking sheet with foil and brush with olive oil. Toss chopped eggplant with oiland spread in a single layer on the baking sheet. Bake at 400 for 10-12 min or until lightly browned; set aside.
2. In a large pot, melt butter over med heat. Add onion, cover and cook for 30 minutes. Uncover, increase heat to med-high and cook, stirring frequently until caramelized; set aside. See here for how to caramelize onions.
3. Spread pizza sauce over crust; sprinkle with 1 c mozzarella cheese. Top evenly with eggplant, onions, roasted peppers and a little salt and pepper. Sprinkle with remaining mozzarella and feta cheese.
4. Bake at 425 for 12-15 min.