1. Vegetables -- In a medium size bowl, add the eggplant, red pepper and onion. Toss with the olive oil, pesto, salt and pepper. Roast at 450 on a cookie or baking sheet covered in parchment paper or foil for about 10-15 minutes until slightly golden brown and lightly soft. 2. Crust -- Mix the olive oil, red pepper flakes and minced garlic and brush on the pizza crust. 3. Pizza -- Now after the vegetables are done. Top the pizza. Alternate the eggplant slices, onions, red pepper, artichoke hearts, olives, sundried tomatoes and the crumbled feta cheese. 4. Bake according to the pizza crust directions. I usually bake mine on a pre heated pizza stone at 425-450 for about 15 minutes until the crust is brown and the feta slightly melts. ---------------------------------------------------------------------------
Nutrition
Ingredients
