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Summer in November is always a good idea! If you’re craving pizza but want to load it up with fresh, seasonal vegetables, this roasted eggplant, yellow zucchini & tomato pizza is a colorful and delicious way to do it. The combination of tender roasted eggplant, sweet zucchini, and juicy tomatoes layered over a crispy crust with melty cheese and herbs is irresistible.
1 storebought pizza dough
2 tablespoons SOOC Pizza olive oil
1 yellow zucchini, sliced
1 small eggplant, sliced
1 tomato, sliced
1 teaspoon dried oregano
Salt and pepper
Grab a parchment lined sheet pan and drizzle with olive oil. Kneed dough out into pizza shape and then bake for 10 minutes at 400 degrees.
Grab another parchment lined sheet pan and place sliced eggplant and yellow zucchini on it. Cover with more olive oil and roast at 400 degrees for 10 minutes.
Layer tomato sauce, cheese, and vegetables on top of dough and bake for another 20-30 minutes or until baked through and cheese is bubbling. Slice into pieces and serve hot!
