Sorry for all the pizza lately, but I’ve been so wiped out from this cold that I really don’t have the energy to make much else. Yes, I realize that ordering pizza is most people’s go-to when they’re tired or busy, but making pizza is actually really easy too.
On top of my cold, my car is broken down and I just cannot muster the strength to walk to the store to buy anything, so I’m forced to make something with what I’ve got laying around. Luckily, that’s my specialty. One of the perks of being a food blogger is that you often get food sent to you. Recently I’ve received some steamed artichoke hearts from Melissa’s produce, as well as some pasta sauce from another company. My garden is overflowing with eggplant, and I’m still getting zucchini in my CSA boxes, so I thought a veggie pizza would be a great way to use up all those fresh ingredients.
As you know, the Hubs doesn’t always take too kindly to meatless food, even if it is pizza, so I added some andouille sausage I had in the freezer. He loved it.
We both managed to get dinner and lunch the next day out of it which allowed me some extra rest. Cooking once for multiple meals is awesome not only when you’re sick, but when you’re busy as well.
So that’s it! I’m definitely on the mend and have some really excellent recipes coming at you in the near future. I hope you’ll stick around and check them out.
All the savory, rich flavors of a classic French ratatouille on a crispy pizza crust.
- 1 teaspoon olive oil
- 1 Japanese eggplant sliced
- 1 zucchini sliced
- 1 package Melissa's steamed artichoke hearts sliced
- 1/2 small red onion thinly sliced
- 1 package andouille sausage sliced
- 3/4 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 4 garlic cloves minced
- 1 package refrigerated pizza dough
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- Cooking spray
- 3 tablespoons finely chopped fresh flat-leaf parsley
Preheat oven to 425 degrees.
Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, zucchini, and onion; sauté 3 minutes or until eggplant begins to soften. Reduce heat to medium. Add artichokes and sausage, and cook 3 minutes, stirring frequently. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly. Remove from heat.
Place crust on a baking sheet. Bake for 6 minutes at 425 degrees.
Remove from oven and spread marinara sauce evenly over crust, leaving a 1/2-inch border. Top with vegetable and sausage mixture,sprinkle evenly with cheese.
Bake at 425° for 10 minutes or until cheese is bubbly and crust is brown. Sprinkle with parsley.