Eggplant and Zucchini Pizza With Feta and Roasted or Sun-dried Tomatoes | Oregonian Recipes
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Ingredients
- 1 prepared pizza crust or 1 recipe fresh pizza dough
- 2 tablespoons extra-virgin olive oil
- 1 cup shredded mozzarella (4 ounces; divided)
- 1 cup roasted eggplant, thawed and drained
- 1 cup roasted zucchini, thawed and drained
- 1/2 cup thawed Slow-Roasted Tomatoes or oil-packed sun-dried tomatoes, sliced into strips
- 6 to 8 fresh basil leaves (optional)
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