- Details
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Parent Category: Recipes
1 small zucchini -- thinly sliced
1 small yellow squash -- thinly sliced
1/2 Vidalia Onion -- sliced
3 cups eggplant -- sliced
2 tablespoons extra virgin olive oil
1 refrigerated pizza crust
3/4 cup halved grape tomatoes
1/2 cup mozzarella cheese -- grated
1/3 cup feta cheese -- crumbled
1/4 cup fresh basil -- shredded
1 tablespoon balsamic vinegar
3/4 teaspoon Greek seasoning
Preheat oven to 400
Combine zucchini, squash onion and eggplant on a foil-lined baking sheet. Drizzle with olive oil, tossing gently
to coat. Bake minutes.
Reduce hat to 350.
spoon cooked vegetables onto unbaked pizza crust. Top evenly with remaining ingredients. Bake 25 minutes or
until cheese is melted and crust is lightly browned.
