Roasted Eggplant Garden Pizza
Roasted Eggplant Garden Pizza
Directions
- In a blender or food processor add garlic, roasted eggplant (no skin), parmesan cheese, basil, oregano, and extra virgin olive oil then puree.
- In a sauté pan over medium heat add one tablespoon of olive oil and mushrooms. zucchini, yellow squash, salt, and pepper. Cook for 2-3 minutes then remove from heat and cool.
- Place crust on a pizza screen and starting in the center spread the eggplant puree in a circular motion to the edges off the crust.
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Arrange mushrooms, zucchini, yellow squash on top of eggplant puree. Place mozzarella around the pie.
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Top with tomatoes, roasted red peppers, shaved onions, green and black olives then bake in 500°F oven until crust is browned and cheese is melted.
- Remove from oven and allow to rest for 1-2 minutes. Drizzle with balsamic glaze and slice then serve.
Ingredients
- 1 ea. Ultimo® 14-inch self-rising crust
- 1 ea. Roma® mozzarella log, hand torn into pieces
- 2 ea. Peak Fresh Produce Eggplant, roasted
- 1 ea. Peak Fresh Produce® Garlic, Clove(s)
- 1 tsp. Peak Fresh Produce® Basil
- 1 tsp Peak Fresh Produce® Oregano
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 3 tbsp Roma® Cheese Grated, Parmesan
- 1/4 cup Luigi® roasted red pepper strips
- 1 1/2 tbsp Roma® green olives, sliced
- 1 tbsp Roma® Olives, Black, Sliced
- 1/2 ea. Peak Fresh Produce® Onion(s), Yellow, shaved
- 1/2 ea. Peak Fresh Produce® Zucchini
- 1/2 ea. Peak Fresh Produce® Yellow Squash
- 1/8 tsp West Creek® sea salt kosher
- 1/8 tsp Roma® Black Pepper, Ground
- 1 1/2 tbsp Assoluti® Pure Olive Oil
- 8 ea. Peak Fresh Produce® Tomato(es), Grape, cut in half
- 6 ea. Peak Fresh Produce® cremini mushrooms, sliced
- 2 tbsp Piancone® Balsamic Glaze, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
