Follow the directions on the crust packing for preheating the oven. Depending on the crust, you may precook it before adding the sauce and toppings.
Chop the eggplant into ½ inch cubes.
Heat a skillet over medium heat. Add the eggplant and oil. Cook for 5 – 7 minutes until the eggplant is cooked through and soft. Transfer the cooked eggplant to a plate covered with a paper towel to remove some of the oil. Pat the top with a paper towel as well.
Meanwhile, coarsely chop the spinach, and set aside.
Chop the bell pepper into ½ inch pieces, and set aside.
Spoon the tomato sauce onto the prepared pizza crust. Use the back of the spoon to evenly spread the sauce, leaving a ½ inch ring around the edge with no sauce.
Sprinkle the chopped spinach evenly over the sauce.
Evenly sprinkle the cheeses on top of the spinach.
Evenly place the eggplant and bell pepper over the pizza.
Follow the baking instructions on the crust package. Depending on the crust, it may cook better directly on the oven rack, on a pizza stone, or on a baking sheet.
Use any prepared pizza crust that you like. Schar (stored at room temperature) and Against the Grain (stored in the freezer) both make a tasty gluten free crust. If you are limiting carbohydrates, try a cauliflower crust (stored in the freezer). You can also make your own.
Leftover pizza can easily be packed for lunch or reheated in the oven for dinner.
A small lettuce based salad complements the flavors in this pizza.
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