Roasted Vegetable Pizzettes
Customer Appreciation Recipe 2014
Olive oil
Eggplant, cut into 1/4-inch slices
Zucchini cut into thin slices
Peppers, red, yellow, green, cut into thin pieces
6 cloves garlic, minced
Salt to taste
1 pound store-bought or homemade pizza dough, or pita or tortilla
3 cloves garlic, minced
mozzarella cheese
grated Parmesan
Homemade or store bought pesto
Homemade or store bought tomato sauce or roasted tomatoes (see recipe index)
Heat the oven to 450°. Slice the vegetables and place into a large bowl. Add olive oil enough to coat the vegetables add garlic and toss sprinkle with salt.
Line a large jelly roll pan with parchment paper. Spread out vegetables in a single layer. Roast the vegetables until slightly tender and a little browned around the edges 10-15 minutes. Stir once after 8 minutes.
