Eggplant Pizza

This pizza is really good and relatively healthy. I know you have access to some very fresh veggies so yours could only be better!

1 large eggplant, chopped
1 pint grape tomatoes, halved
1 yellow or red onion, chopped
2 cloves garlic, minced
drizzle extra virgin olive oil
kosher salt and freshly ground black pepper
8 oz. fresh mozzarella, sliced or shredded
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. To roast the eggplant, preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper and toss to coat. Spread in an even layer on the baking sheet. (Or onto two baking sheets. The vegetables caramelize better if they have room to breathe.) Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.

3. Keep the oven at 450 F and preheat the pizza stone.

4. Prepare the crust according to recipe directions. Top with the roasted vegetables, mozzarella, and parmesan.

5. Bake on preheated pizza stone for about 10 minutes, until the crust is puffed and golden and the cheese is bubbling. Slice and serve.

Makes 1 large pizza.

From A Hint of Honey