Name: Primavera Pizza
Yield: 2 portions
Ingredients: 2 tablespoons extra virgin olive oil; 1 small Italian eggplant; ½ recipe Basic Pizza Dough (1 ball); 1 cup Basic Tomato Sauce for Pizza; ⅓ cup broccoli florets, lightly blanched; ⅓ cup marinated artichoke hearts, drained; ⅓ cup coarsely chopped ripe tomato; Extra virgin olive oil; 1 teaspoon chopped fresh parsley; ¼ teaspoon freshly ground black pepper; 1 teaspoon chopped fresh dill; 1 cup cubed mozzarella cheese; ⅓ cup sliced carrot rounds, cooked

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Fresh vegetables plus marinated artichokes arranged in colorful wedges make this a light, attractive lunch-time favorite.

Ingredients

1 small Italian eggplant
2 tablespoons extra virgin olive oil
½ recipe

Main course
Dinner
Vegetarian

Method

One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
Cut the eggplant into four thin lengthwise slices. Heat the oil in a nonstick skillet, and when it is hot, add the sl

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Ingredients

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