What I Made This Week: Eggplant and Red Pepper Pizza

Believe it or not, my family does eat things besides stir-fry.  Here is a simple pizza recipe that we made using one of the Japanese eggplants and the red pepper we got in our share.


1 pound homemade or store-bought pizza dough
1/2 a large onion, thinly sliced
1 red or other colored bell pepper, cored, seeded and diced
2 TBS olive oil, divided, plus some for baking sheet
1 tsp dried thyme leaves
1 eggplant sliced into 1/4-inch thick rounds
salt and black pepper
8 oz fresh mozzarella cheese


Preheat your oven to 450°.  Lightly oil a baking sheet and roll out/stretch pizza dough to fit the pan.

In a medium skillet, heat 1 TBS olive oil over medium-high heat.  Saute the onions and the pepper until the onions get soft and turn translucent, about 5 minutes.

Spread your prepared pizza dough with the remaining tablespoon of olive oil and sprinkle with thyme.  Top with cooked pepper and onion mixture.  Lightly salt and pepper.  Top with sliced eggplant and cover all with shredded or torn mozzarella.

Bake for 15 to 18 minutes until cheese is melted and bubbly, and crust is cooked through.

What did you make this week?

Anisa has been a member with the Monroe’s since 2008 as both a working member and a non-working member. She and her family enjoy a full share.  Read more from Anisa at The Lazy Homesteader.

2 responses to “What I Made This Week: Eggplant and Red Pepper Pizza

  1. looks tasty, certainly this can also be made with a gluten free dough

  2. Pingback: Removing Bitterness from Eggplant without Salt « The Lazy Homesteader

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s