Saturday, April 6, 2013

Roasted Vegetable Pizza

From the freezer section an Italian pizza crust topped with
caramelized onions, roasted eggplant and peppers, black olives, and
basil. Kept the oil low by just using in the onions which I
caramelized stovetop. Eggplant and peppers roasted dry under the
broiler then chopped and added to onions at the end of cooking. Used
some fresh thyme, shallot, and garlic in the onions. Peeled eggplant
before roasting in slabs and peeled peppers afterward. Worked great
with an Italian white wine. Two onions, one eggplant, three small
peppers, and a handful of olives was enough for two crusts. Maybe
some balsamic text time.

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