Monday, September 19, 2011

Gluten Free Eggplant and Tomato Pizza

Gluten Free Eggplant and Tomato Pizza
4 small or 1 large eggplant
8 large Roma tomatoes
4 tbsp minced garlic
3 tbsp EVOO
1 tbsp basil
1 small can tomato paste
salt to taste
1/2 batch Bob's Red Mill Gluten Free Pizza Dough
1 cup Italian blend or mozzarella cheese
Optional - add roasted peppers to taste

Cut 'X' in each tomato and drop in boiling water for one minute. Remove from water and transfer to bowl of ice water. Allow to cool. While the tomatoes are cooling, slice the eggplant into small, bite-size strips. Saute garlic in olive oil in skillet, then add eggplants, sauteing till brown. Peel skin off tomatoes and dice. Add tomatoes, basil, salt and tomato sauce to eggplant mixture, (add roasted peppers if desired) mix and simmer for 20 minutes. Mix should be thick but pourable, like spaghetti sauce. Pre-bake the GF Pizza Dough according to package instructions. Remove eggplant and tomato mixture from stove and spread onto pizza dough. Top with cheese and bake the crust again according to package instructions. Enjoy!

Sadly I do not have pictures :( Nonetheless, it did get rave reviews from my mom, my hubby, and our friends, Ooka and Talon!

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