I cooked Food Network’s orzo salad recipe, making my red wine vinegar and foregoing the honey, and created the perfect pizza for my sauce loving, veggie friendly, garlic heavy family based on Pioneer Women’s Favorite Pizza for which the recipe is below:
The ingredients I used were Trader Joe’s Whole Wheat Dough, Medium Eggplants, Grape Tomatoes, Garlic, Basil, Tomato Sauce, Pesto Sauce, Olive Oil, Egg, Parmesan, Mozzarella, Black Pepper, and Salt.
Slice the eggplant thinly. Sprinkle both sides with salt and set aside into a strainer in the sink. Slice the mozzarella and place it on paper towels to dry.
Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic. Turn on broiler.
Let the eggplant sit for 20 minutes then rinse it off slices into fourths, and toss with olive oil. Arrange on a baking sheet that has aluminum foil or non-stick spray and broil for 3 minutes. Then toss around and broil another 3 minutes.
Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (Make sure you don’t forget to cut the eggplant into fourths as I did because it makes it harder to get off pan)
Preheat oven according the instructions on the dough.
Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Lightly drizzle a little olive oil on the dough and use fingers to spread.
Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. I like garlic so again crush some garlic for the top.
Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve with fresh basil on top and eat immediately.