Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Eggplant And Zucchini Pizza With Feta And Sun-Dried Tomatoes
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 prepared pizza crust
2 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese, divided
1 cup roasted eggplant, thawed and drained
1 cup roasted zucchini, thawed and drained
1/2 cup oil-packed sun-dried tomatoes, sliced into strips
1 cup crumbled French feta or myzithra cheese
6 fresh basil leaves (optional)
directions
Preheat oven to 450 degrees F. If using a pizza stone, warm it for 20 minutes.
Brush prepared crust with olive oil. Distribute most of the mozzarella, then arrange eggplant, zucchini and roasted or sun-dried tomatoes in overlapping layers. Finish with the rest of the mozzarella and dot with crumbled feta.
Bake for 8 to 12 minutes, until cheese is bubbly and crust is golden brown. Remove from oven and garnish with fresh basil leaves if desired.
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nutrition data
Nutritional data has not been calculated yet.
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