Mediteranean Pan Pizza

Mediteranean Pan Pizza

  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes


  • eggplant, cut into 1-in cubes: 1/2 lb
  • zucchini, cut into 1 in cubes: 1
  • plum tomatoes, cut into 1-in cubes: 2
  • extra virgin olive oil: 2 tbsp
  • salt: 1 tsp
  • refrigerated pizza dough: 1 lb
  • marinara sauce: 1/2 cup
  • mozzarella cheese, shredded: 1/2 cup
  • fresh basil, chopped: 2 tbsp

  1. Turn the function dial to Pizza and set to deep dish. Turn the temperature to 450ºF and preheat the oven.
  2. Line the baking tray with foil. Toss together the eggplant, zucchini, tomatoes, olive oil, and salt in a large bowl. Scatter the vegetables evenly on the baking tray.
  3. Place the vegetables in the oven and roast until the vegetables are tender and browned, about 20 minutes. Transfer to a rack to cool slightly. Leave the oven on.
  4. Spray a 10-inch cast-iron skillet with cooking spray.
  5. On a lightly floured surface with a floured rolling pin, roll out the dough to a 10-inch round. Transfer the dough to the skillet, gently pulling the dough up the sides of the skillet. Brush the top of the dough with a little olive oil. Place the dough in the oven position 2 and bake until the bottom begins to brown, about 20 minutes.
  6. Spoon the sauce on the dough; top with the roasted vegetables. Cover with foil and bake 15 minutes. Remove the foil, sprinkle with the cheese and continue to bake, uncovered, until the filling is hot and the cheese is melted, about 5 minutes longer.

Post a comment

Star Ratings