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.