Summer Vegetable Pizza

I think this is about the third year that I've had a small organic vegetable garden, and it has been producing very well.  I just picked a bunch of chard, kale, zucchini and cucumbers.  I also harvested my second eggplant! (I consider this a big deal given my Pacific Northwest location)  So to celebrate, I made a summer vegetable pizza.  Now this is not your typical pizza, as it has no pizza sauce or cheese, but I think it is quite delicious anyway.

Summer Vegetable Pizza

Exact amounts aren't important, so feel free to adjust the recipe to your liking and what you have on hand.  

2. Thinly slice the onion and garlic and saute them in olive oil until softened.

3. Slice the kale/chard/beet greens is ribbons and add it to the onions.  Saute until the greens are thoroughly wilted.  Season with salt and pepper to taste.  Remove from pan and set aside.

4. Thinly slice zucchini and saute in olive oil until softened. Season with salt and pepper.  Remove from pan and set aside.

5. Thinly slice eggplant and saute with sun-dried tomatoes until softened.

6.  Roll out pizza dough and place on pizza stone or pan.  Brush the crust lightly with olive oil.

7. Add toppings.  You can either mix all the veggies together or you can put them on in layers. Don't forget to slice and the tomatoes!

 8. Season with salt and pepper. Drizzle balsamic glaze on top and bake for 20-25 minutes.

Summer Vegetable Pizza

This recipe makes 1 18" pizza.  Exact amounts aren't important, so feel free to adjust the recipe to your liking and what you have on hand.  As written, this is a vegan pizza.  

• 2 lbs Pizza Dough (I used two packages, 1 lb each, of whole wheat pizza dough from Trader Joe's)
• Olive oil for sauteing
• 1 large onion
• 4 cloves garlic
• Chard, or kale, or beet greens or a mixture (This time I used chard and kale)
• 2 medium summer squash
• 1 Ichiban eggplant (Japanese eggplant)
• 1/2 cup sun-dried tomatoes
• 2 large tomatoes
• Balsamic Glaze (or balsamic vinegar)
• Salt and Pepper, to taste

Directions:

1. Preheat oven to 400 F. 
2. Thinly slice the onion and garlic and saute them in olive oil until softened.
3. Slice the kale/chard/beet greens is ribbons and add it to the onions.  Saute until the greens are thoroughly wilted.  Season with salt and pepper to taste.  Remove from pan and set aside.
4. Thinly slice zucchini and saute in olive oil until softened. Season with salt and pepper.  Remove from pan and set aside.
5. Thinly slice eggplant and saute with sun-dried tomatoes until softened.
6. Roll out the pizza dough and place on pizza stone or pan.  Brush the crust lightly with olive oil.
7. Add sauteed vegetables to pizza dough. You can either mix all the veggies together or you can add them in layers.
8. Thinly slice the tomatoes and place on top of the pizza.  Season with salt and pepper.  Drizzle with balsamic glaze or balsamic vinegar
9. Bake at 400 F for 20-25 minutes.
10. Slice and enjoy!

Additions and Substitutions:
For protein, add sliced grilled chicken.
If you need cheese on your pizza, I would suggest sprinkling a bit of feta on top.
I also really like Trader Joe's garlic and herbs pizza  dough.
Saute bell peppers to add to the pizza.