Roasted Mediterranean Pizza

• 1 pre-made pizza crust (large and thin crust)
• 1 Japanese eggplant, cut in thin rounds
• 1 red pepper, cut in thin slices
• 4 water-packed artichoke hearts, chopped
• 1 medium onion, cut in half then thin sliced
• 7 sun-dried tomatoes, chopped
• 10 Greek olives, cut in half (use more if you like)
• 10 green olives, cut in half (use more if you like)
• 2 tablespoons minced garlic
• 14 cup olive oil (1/8 cup for the vegetables, 1/8 cup for the crust)
• 12 teaspoon red pepper flakes (to taste)
• 1 teaspoon store bought pesto sauce
• 1 cup crumbled feta (use more if desired)
• salt
• pepper

1. Vegetables -- In a medium size bowl, add the eggplant, red pepper and onion.
2. Toss with the olive oil, pesto, salt and pepper.
3. Roast at 450 on a cookie or baking sheet covered in parchment paper or foil for about 10-15 minutes until slightly golden brown and lightly soft.
4. Crust -- Mix the olive oil, red pepper flakes and minced garlic and brush on the pizza crust.
5. Pizza -- Now after the vegetables are done.
6. Top the pizza.
7. Alternate the eggplant slices, onions, red pepper, artichoke hearts, olives, sundried tomatoes and the crumbled feta cheese.
8. Bake according to the pizza crust directions.
9. I usually bake mine on a pre heated pizza stone at 425-450 for about 15 minutes until the crust is brown and the feta slightly melts.

crust, japanese eggplant, red pepper, water, onion, tomatoes, olives, green olives, garlic, olive oil, red pepper, pesto sauce, feta, salt, pepper

Taken from www.food.com/recipe/roasted-mediterranean-pizza-389646 (may not work)