Eggplant & Spinach Pizza

We’re currently experiencing a severe addiction to pizza of any kind.  This eggplant and spinach version is especially delicious and had my friends begging me to make more!

1 bag refrigerated pizza dough

1 eggplant, sliced

3 tomatoes, sliced (I also take the seeds out so the pizza doesn’t get watery)

1/2 of 1 large onion, sliced

4 cups fresh, loose spinach

1 1/2 cups shredded mozzarella OR provolone cheese

3 gloves garlic, minced

1 cayenne pepper, minced

salt & pepper to taste

5 tbsps olive oil for frying, coating crust and roasting veggies

• Preheat oven to 400 degrees.  On a lightly greased baking pan, add eggplant and tomato slices and drizzle with 1 tbsp of oil.  Bake for 20 minutes, turning the vegetables half way through
• Meanwhile, in a large saucepan over medium heat, cook 3 tbsps oil, cayenne pepper and onions for about 5 to 7 minutes, until onions are beginning to brown
• Add spinach, garlic, salt and pepper to saucepan and toss with the onions. Cover and continue to cook on medium heat for approximately 2 minutes, or until spinach is wilted
• Set aside spinach mix, and stretch out the dough onto a lightly greased cookie sheet or pizza stone. Coat crusts with 1 tbsp oil
• Once the eggplant and tomatoes are done, toss them with the spinach mixture and distribute evenly over pizza dough.  Pour cheese over the vegetables and bake at 400 degrees for 15- 2o minutes