This four seasons garden pizza with eggplant, zucchini, tomato and shallots is easy to make and delicious.
Pizzas are always a good idea when you have kids around the house, a few unexpected guests, or just too tired to spend hours in the kitchen prepping a meal.
This winning recipe has 3 good reasons why it is the must make pizza dish.
First, it’s pizza, and who doesn’t like a good slice of homemade pizza: Homemade pizza is a world apart from delivery or store bought pre-made pizzas. Everyone loves it and it’s one meal that fills everyone on a budget. At my house, their is always a frozen pizza dough in the freezer for a few hungry energetic bunch. Cut as appetizer squares and served with a glass of chilled chardonnay, it’s a crowd pleaser with grown ups alike.
Second, it’s made of all fresh and seasonal ingredients: When you open that refrigerator of yours, feel free to pick any four vegetables you have on hand that can make for a great pizza. Combining several vegetables onto a delicious tomato sauce with italian cheese and a dash of fresh herbs and spices will deliver fresh garden flavors in every bite. A vegetable pizza is an excellent idea as it is a sure way to feed your little ones their vegetables and it will free up your vegetable drawer at once.
Third, it’s quick and easy to make: if quick and easy is truly what you are seeking then choose pizza. And let’s not complicate things. Simpler is often better. In under 30 minutes your meal is ready to hit the table with a few clean and simple ingredients. With a store bought dough, that pizza of yours will truly be no hassle.
This fresh 4 color pizza is hearty and tasty.
Try it out and bon appétit!
1 pizza crust 1 cup marinara sauce 1 tbsp olive oil 1 tbsp creole marinade (garlic, leak, parsley mix - creole marinade recipe) 1/2 medium eggplant 1/2 medium zucchini 2 medium ripe tomatoes 1/2 cup shallots 2 cups shredded mozzarella 1/4 cup parmesan 1 tsp Rosemary 1 tsp Italian seasoning Fresh cracked sea salt and fresh cracked black pepper to taste
Preheat your oven at 425° F.
Roll your thawed pizza dough onto a clean surface and place onto your baking sheet or pizza baking plate. Rub a fresh garlic clove cut in two onto your pizza dough for flavor.
On your chopping board, thinly slice your eggplant, your zucchini, tomatoes and shallots, putting each ingredient separately on the side.
Brush a little of the olive oil onto a baking sheet and line your zucchini, tomatoes, and eggplant into three rows. Top with salt and pepper, and roast into the oven for about 5-8 minutes.
In the mean time, using a small saucepan, pour the rest of the olive oil into the pan and quickly sauté together your favorite store bought marinara sauce, mixed with your creole marinade and your italian seasoning. Add a little fresh cracked pepper to taste.
Now baste your paste with your pizza sauce. Top with shredded mozzarella and parmesan.
Remove your partially roasted veggies from the oven and line them nicely onto your pizza one ingredient at a time, separating neatly each ingredient to really create 4 seasons of color and flavor onto your pizza crust. One row of tomatoes, one row of shallots, one row of eggplant, another of shallots, and last one row of zucchini.
Top with fresh rosemary, cracked sea salt and pepper to taste, and put back into the oven for 14 to 16 minutes.
Remove from heat and serve immediately.