Amazing Eggplant Zucchini Parmesan Pizza

• 1 cup sliced zucchini (1/2 inch thick slices)
• 1 lb eggplant, sliced in 1/4 inch slices
• 14 ounces pizza crusts, such as Boboli
• 1 1/2 cups marinara sauce
• 1/2 cup shredded part-skim mozzarella cheese (low fat)
• 1/2 cup turkey pepperoni
• 1/4 cup grated fresh parmesan cheese
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano

1. Preheat oven to 400 degrees.
2. Place zucchini and eggplant in a single layer on 2 baking sheets that have been coated with cooking spray.
3. Lightly coat eggplant and zucchini with cooking spray as well.
4. Bake at 400 degrees for 15 minutes on each side or until tender and lightly browned.
5. Increase oven temperature to 425 degrees.
6. Place the pizza crust on a baking sheet.
7. Spread marinara sauce over crust, leaving a one-inch border.
8. Layer the veggies over the sauce and top with remaining ingredients.
9. Bake at 425 degrees for 10 minutes.
10. Let stand 5 minutes before slicing.

zucchini, eggplant, crusts, marinara sauce, mozzarella cheese, turkey pepperoni, parmesan cheese, red pepper, oregano

Taken from www.food.com/recipe/amazing-eggplant-zucchini-parmesan-pizza-239260 (may not work)