Margherita Pizza with Bell Pepper, Mushrooms, and Eggplant

Margherita Pizza

This is our favorite flavor of pizza and it is best prepared with fresh ingredients!  This pizza uses roasted tomatoes instead of a red sauce.  We break the tradition by putting bell peppers, mushrooms, and sometimes eggplant on top!

Tomatoes

Ingredients:

-1 container of cherry tomatoes

-Olive oil for drizzle and brushing

-Fresh mozzarella, sliced

-1/2 cup of Parmesan, freshly grated

-10 fresh basil leaves

-2 mushrooms, sliced

-6 slices of a small eggplant

-1 bell pepper, sliced

– Italian seasoning

-Fresh cracked black pepper

-Salt

-Garlic powder

– 1 large pre-made pizza crust

Margherita Pizza

Directions:

Preheat the oven to 400°F.

Prepare the tomatoes in a jelly roll pan lined with parchment paper.  (pan with sides)

Drizzle the tomatoes with olive oil to coat.  Roll them around to completely coat.

Sprinkle a hint of garlic powder, salt, black pepper, Italian seasoning

Roast tomatoes in the oven at 400°F for 20 minutes.  They will look like sad, deflated balloons.  But they aren’t really sad they are sweet and savory all at once!

Set tomatoes aside in the fridge.  (I store extras in a sealed container for up to 3 days)

Lay your pizza crust on a pizza pan.  ( I prefer the one with holes to the pizza stone but either will work since we are cheating with a pre-made crust)

Brush the entire top surface of the bread with olive oil.  Make sure the edges are well coated in olive oil, this will give it a delicious taste and texture.

Next lay down the eggplant, mushrooms, bell peppers, tomatoes, basil leaves, and finally the mozzarella slices and Parmesan onto the bread.

Bake in the oven until edges are golden and cheese is starting to bubble.  Bake times will vary depending on how thick your crust is.  So for your first time I would check it after 10 minutes to see the progress.  🙂

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