It was refreshing to have pizza that wasn't heavy or too salty. The vegetables were the star (although the herb dough from Trader Joe's was awesome too), and they tasted fresh and bright.
The trick is to slice all the veggies very thin. As the pizza cooked, it looked like there was too much water, but by the time it was done, the water had mostly evaporated/soaked back in, leaving juicy veggies and a crisp crust.
1 Trader Joe's herb pizza dough
1 medium (or 2 small) eggplant
1 purple pepper
1/3 red onion
2 plum tomatoes
6 Kalamata olives, chopped
olive oil
about 1 cup shredded mozzarella
Stretch dough out on a lightly greased baking sheet. Spray with olive oil. Layer eggplant, pepper, onion, tomato and olives evenly over the dough. Spray lightly with olive oil again, then top with mozzarella. Bake at 450 for 15-18 minutes.
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