Garden Pizza with Eggplant, Pepper, and Onion



  • 1 Stonefree flatbread Italian thin pizza crust (comes with sauce packet) – or other pizza crust plus sauce of your choice
  • 1/3 cup chopped onion
  • 1/3 cup chopped pepper
  • 1/3 cup chopped eggplant
  • 2-4 Tbsp olive oil
  • 8-10 fresh basil leaves
  • dried oregano, to taste
  • approx. 1/4 cup shredded Mexican cheese blend
  • approx. 1/2 cup shredded mozzarella cheese
  • 3 Roma tomatoes, thinly sliced


  1. Preheat oven to 350.
  2. Sauté eggplant, onion, and pepper in about 2 Tbsp oil on medium high for 5-8 minutes, until start to brown.
  3. Spread about 1 Tbsp olive oil over crust of pizza.  Then spread sauce packet evenly over crust.  Spread cooked veggies over crust.
  4. Sprinkle basil leaves and oregano (to taste) on pizza.
  5. Sprinkle Mexican cheese evenly over pizza.
  6. Spread out a thin layer of evenly spaced tomato slices.
  7. Top with mozzarella cheese.
  8. Bake in oven for 10 minutes (until just starting to turn golden color around edges).

Source: my own creation


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