Ingredients 2 cups (8 ounces) shredded
1 large eggplant, peeled mozzarella cheese
1 medium tomato 1/2 tsp dried basil
1/2 tsp dried oregano
1 red bell pepper
1 onion
1 small zucchini
3 Tbs olive oil, divided
1 (16-ounce) package prebaked
Italian pizza crust
Gelatin Pizza
1/2 tsp
|
dried thyme
|
1/4 tsp
|
garlic powder
|
1/2 tsp
|
salt
|
1/4 tsp
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freshly ground pepper
|
1 Preparation
2 Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
3 Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil.
4 Bake at 425° for 10 minutes or until golden.
Servings: 6
