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Spicy Eggplant & Zucchini Pizza Sun Dried Tomato Pesto<\/p>\n\n\n\n
FOR THE PESTO<\/h4>\n\n\n\n
INGREDIENTS<\/p>\n\n\n\n
- 1 cup fresh baby tomatoes<\/li>
- About 3-4 generous tablespoons jarred sun dried tomatoes<\/li>
- 2 tablespoons extra virgin olive oil or use the oil from the jar the sun dried tomatoes are soaking in<\/li>
- About 2 sprigs or 10 fresh oregano or basil leaves or a mix of both, I prefer the latter<\/li>
- 1 large garlic clove, peeled<\/li>
- 1 tablespoon of balsamic vinegar<\/li>
- 1 tablespoons of dried mixed herbs<\/li>
- Salt and pepper to taste<\/li><\/ul>\n\n\n\n
- Add all of the ingredients to a food processor and blend until smooth, taste and adjust seasoning as needed. This pesto should stay good for 5 days refrigerated.<\/li><\/ul>\n\n\n\n
THE PIZZA<\/h4>\n\n\n\n
- 2 Balls Pizza Dough (8 Ounces Each) homemade or store bought (I\u00a0have a fabulous homemade recipe for another time<\/em>)<\/li>
- 2 Small Zucchini or 4 baby zucchinis cleaned & Thinly Sliced\u00a0<\/li>
- 2 Japanese eggplant, sliced<\/li>
- 1 large ball burrata or 1 cup Shredded Mozzarella Cheese or vegan melty cheese<\/li>
- 1 batch sun-dried tomato pesto<\/li>
- Extra black pepper and red chili flakes<\/li><\/ul>\n\n\n\n
INSTRUCTIONS<\/h4>\n\n\n\n
- Preheat oven to highest temperature with the baking pan in the oven.. Mine goes upto 600F.<\/li>
- Roll out one ball of dough to about 12 to 14 inch diameter circle with your hands preferably and place it on a pizza pell or baking sheet already sprinkled with cornmeal. You can pull and stretch to make it even and thin.\u00a0<\/li>
- Brush or smear the top of the rolled out dough with the sun dried tomato pesto, and scatter the torn burrata or mozzarella..<\/em><\/li>
- Evenly place the sliced eggplant, zucchini on top of the cheese.<\/li>
- Sprinkle the top with black pepper, red pepper flakes and a little extra olive oil if using.<\/li>
- Transfer on to the hot baking sheet. Bake until the cheese is bubbly and the crust lightly browned, about 15 to 20 minutes. Depending on how golden you like the edges and how hot your oven gets.<\/li>
- Remove from the oven and slice. Serve right away.<\/li>
- Makes 2 pizzas serving 3-4\u00a0<\/li><\/ol>\n\n\n\n
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<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"If you follow me on Instagram you probably know I’m obsessed with tomatoes lately. I asked you guys if you wanted to see more tomato recipes thats not a salad and an overwhelming majority like 87% of you said Yes. So this is my last tomato recipe I’m sharing with you guys, my family has…<\/p>\n
- 2 Balls Pizza Dough (8 Ounces Each) homemade or store bought (I\u00a0have a fabulous homemade recipe for another time<\/em>)<\/li>
- Add all of the ingredients to a food processor and blend until smooth, taste and adjust seasoning as needed. This pesto should stay good for 5 days refrigerated.<\/li><\/ul>\n\n\n\n