| Ingredients: |  |
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4
medium tomatoes, seeded and chopped |
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1 cup eggplant,
peeled and chopped |
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1
teaspoon dried thyme, crushed |
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1
16-oz. thin-crust pizza dough (i.e. Boboli) |
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2
medium red or yellow tomatoes, halved lengthwise and sliced |
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1
small yellow summer squash, sliced |
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1/3
cup crumbled feta cheese |
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2
tablespoons sliced, pitted, ripe black olives |
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1/2 cup
shredded mozzarella cheese
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| Directions: | |
| |
| 1. |
In a medium
skillet, cook onion and garlic in 2 teaspoons of the olive oil over medium-high
heat until tender (about 3 min.) |
| 2. |
Add tomatoes,
eggplant, thyme, sugar, salt and pepper and cook, uncovered over medium-high heat
for 15 minutes or until liquid has evaporated, stirring occasionally. |
| 3. |
Place pizza
dough on a lightly greased baking sheet. |
| 4. |
Spread the
eggplant mixture over the pizza dough. |
| 5. |
Arrange
the red or yellow tomatoes, squash, and zucchini over the mixture. |
| 6. |
Brush vegetables
with remaining olive oil. |
| 7. |
Sprinkle
with feta cheese and olives. |
| 8. |
Top with
mozzarella cheese. |
| 9. |
Bake, uncovered
at 400o F for 15 minutes or until cheese is melted. |
| 10. |
Cut into
wedges and serve. |
