Hubs is at a conference all week for work which means three things…

  1. I’ve been watching entirely too much Grey’s Anatomy on Netflix… pretty sure it’s turned me into a hypochondriac (Example: I felt a pain on the side of my head and immediately thought “OH MY GOSH, I HAVE A BRAIN TUMOR!!!” Yah… I’ve turned into THAT girl.)
  2. I’ve been making a bunch of meatless dinners! Hubs is a muscular guy and really needs his meat & protein… I on the other hand am not a huge meat person. So this week I’ve been testing out those meatless entrees.
  3. My clean up behind me guy isn’t here… so I’ve realized I am a seriously messy cook. Like SERIOUSLY. This is the mess I made making… PIZZA. Yah.:

The mess was TOTALLY worth it! This pizza was phenomenal. Crispy crust, tender veggies, and the saltiness from the Kalamata olives… oh that was my FAVORITE part. I flipping love Kalamata Olives!

Chalk this recipe up for a must-try! You won’t want to miss out on this one, folks!

Some of my other favorite meatless pizzas:

 


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Zucchini, Eggplant, and Kalamata Olive Pizza

Yield: 1 pizza

Prep Time: 15 minutes

Cook Time: 8-15 minutes

Total Time: 30 minutes

Ingredients:

For the Simple Pizza Sauce (enough for 3-4 pizzas):
1 32 ounce can of whole peeled tomatoes
3/4 teaspoon salt
3/4 teaspoon sugar
3 cloves garlic

For the Pizza:
1 pound pizza dough
8 ounces mozzarella, shredded
1 small eggplant, peeled and very thinly sliced
1 zucchini, very thinly sliced
1/4 red onion, very thinly sliced
1/3 cup cherry tomatoes, halved
1/3 cup sliced kalamata olives

Directions:

For the Simple Pizza Sauce:
Add ingredients to Blendtec and puree until smooth and warm. If you do not have a Blendtec... puree ingredients in a food processor then heat in a saucepan until warmed through.

*Note this makes enough for 3-4 pizzas. I like to make a big batch of pizza sauce and store it in the freezer in individual servings (pull out and defrost the morning you want to use them).

For the Pizza:
Preheat oven to 500ºF (if you have a convection oven - turn the convection feature on). Line a jelly roll pan with parchment paper. Roll pizza dough out thinly and place on the prepared jelly roll pan.

Add a thin layer of the pizza sauce (only about 1/3-1/2 cup). Sprinkle half of the cheese on the sauce (it won't look like very much). Add a thin layer of eggplant and zucchini (you will probably only need half of each). Top with a sprinkle of red onions, tomato halves, and kalamata olives. Top with remaining cheese.

The key is to not over load the pizza. A little goes a long way! Too many toppings make for soggy crusts! Also, I used a mandoline slicer to get super thin rounds of vegetables. If you don't have one- just slice them as thin as you can!

Place Pizza into hot oven and bake until golden and crispy. Using the convection option, it only took about 8-12 minutes (it will take a little longer using a regular oven). Slice and serve hot!