Pizza with Caramelized Onions, Roasted Eggplant, Roasted Zucchini, Tomatoes, and Goat Cheese

Making pizza is an easy meal option, especially when you have a pre-made crust on hand. For tonight's pizza, I first roasted some eggplant and zucchini slices and then added them atop the crust, along with some leftover caramelized onions from last week's pizza, a few slices of tomato just bought at the farmers' market, and a generous sprinkle of goat cheese.

Pizza with Caramelized Onions, Roasted Eggplant, Roasted Zucchini, 
Tomatoes, and Goat Cheese
(printer-friendly version)

makes eight servings

For the caramelized onions:

1 medium onion, cut into 1/4" slices

2 T olive oil

1. Heat the olive oil in a skillet over medium heat. Add the sliced onions.

2. Stir occasionally during the first 15 minutes of cooking. The onions will soften and become translucent.

3. During the next 10 minutes of cooking, stir the onions about every minute or so to prevent them from sticking to the skillet bottom and burning.

4. The caramelized onions are done once the onions are lightly browned; the entire cooking process should take about 25-30 minutes.

For the roasted eggplant and zucchini:

1/2 eggplant, sliced thinly

1 zucchini, sliced thinly
olive oil

fine sea salt

freshly ground black pepper

dried rosemary

1. Preheat the oven to 425 degrees.
2. Brush a rimmed baking sheet with olive oil.

3. Use a mandolin to thinly slice (lengthwise) half an eggplant and zucchini. Place on the prepared baking sheet.

4. Drizzle the slices with olive oil.

5. Season the slices with sea salt, black pepper, and dried rosemary.

6. Roast in the oven for 10-15 minutes, or until the slices are slightly browned. Carefully flip the slices halfway through the baking time.

To assemble the pizza:

1 pizza crust

olive oil

fine sea salt

dried rosemary

caramelized onions

roasted eggplant slices
roasted zucchini slices

1 tomato, sliced thinly
goat cheese

1. Use a pastry brush to evenly coat the crust with the oil.

2. Season the crust with sea salt and dried rosemary.

3. Cover the crust with alternating slices of roasted zucchini and eggplant.
4. Generously spread the caramelized onions over the pizza crust. Next, add a layer of sliced tomatoes. Finally, top with crumbled goat cheese.

4. Bake in the oven for 20-25 minutes. (A longer baking time will lead to a crunchier crust.)

5. Remove from the oven and allow to cool for a few minutes before serving.