A new pizza

You may remember that I found a new pizza cookbook at the Smith College used book sale.  Pizza has been a good choice for Wednesday nights since I play tennis at 6.  I can assemble ingredients, Keith can assemble and cook pizza and eat his at 6:30 and it holds well until I come home.  Tonight I made some adaptations to a veggie pizza recipe I found in the cookbook.  The result was good.

Pizza with veggies and Fontina cheese

  • 1 pizza crust (I used Boboli thin crust)
  • olive oil
  • 1 eggplant, skin removed and sliced about 1/2 inch thick)
  • 1 sweet onion, thinly sliced
  • 3 jarred roasted red peppers, sliced
  • 4 – 6 oz Fontina cheese, cut in small pieces
  • 1 TB capers

Preheat oven to 450.  Put eggplant and onion in a glass baking dish tossed with 3 -4 TB olive oil and salt and pepper.  Bake in a glass baking dish for 35 minutes, tossing a few times.  Brush pizza crust with olive oil.  Top with roasted red peppers and veggies.  Spread cheese evenly over pizza and add capers.  Bake at 450 for about 10 minutes.

Ate it before we could take a picture!  😦


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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