Eggplant and tomato pizza from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

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Notes about this recipe

  • Waderu on September 10, 2012

    Used Trader Joe's whole wheat pizza dough. Rolled into rectangle. Spread olive oil mixed with middle eastern spice blend and garlic salt on one side. Grilled cornmeal side down about 5 minutes, flipped and grilled 3-5 min on olive oil side. Flipped again. Layered light portion of shredded mozzarella, then grilled eggplant and peppers in single layer, another light layer mozzarella then fresh tomato slices and basil. Cooked about 5 more min.

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