1 large eggplant, peeled
1 medium tomato
1 red bell pepper
1 onion
1 small zucchini
3 tbsp. olive oil, divided
1 (14 oz.) prebaked Italian pizza crust
2 cups shredded Mozzarella cheese
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Chop first 5 ingredients coarsely, sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender. Layer pizza crust evenly with cheese and eggplant mixture, sprinkle with basil and next 5 ingredients. Drizzle with remaining oil.

Boboli pizza crust works fine or buy store bought pizza dough and bake.

Bake pizza at 425°F for 10 minutes or until golden.

Submitted by: Sherry Monfils