Submitted by cg.eye on Sat, 10/22/2011 - 2:42am
Double-Roasted Veggie Pizza
(a recipe I created tonight)
I love this time of year, because at last locally-grown red peppers, onions and squash are as cheap as they get.
I baked my first roasted-veggie pizza out of a box from a high-toned market, and as soon as I really thought about it, I knew I could make one better.
As with many things, the secret's in the sauce. The roasted eggplant spread becomes a lovely pizza/spaghetti sauce, should you add a few canned tomatoes instead of tomato paste, or thin out the paste with a bit of water or wine. Read below the fold...