Pizza Provencal

• 1 12- to 14-inch pizza crust
• 2 Tbs. olive oil
• 1/2 cup chopped onion
• 1 small Italian eggplant, skin removed and sliced into 1/2-inch-thick slices
• 2 tomatoes, cored and chopped
• 1/2 cup green beans, cut into 1- to 2-inch-long pieces
• 1 Tbs. balsamic vinegar
• 10 to 15 pitted black olives
• 2 Tbs. capers, drained
• 1 tsp. fresh thyme (or 1/2 tsp. dried)
• 1 Tbs. fresh basil, shredded
• 8 oz. shredded low-fat, regular or soy mozzarella cheese

1. Preheat oven to 450F.
2. Prebake fresh pizza crust, if using, for 3 to 4 minutes.
3. Remove from oven, and set aside to cool slightly.
4. Heat oil in large skillet over medium heat, and saut8E onions for 3 to 4 minutes.
5. Add eggplant, cover and cook for 3 to 4 minutes, turning occasionally.
6. Add tomatoes and green beans, cover and stir occasionally for another 3 to 4 minutes.
7. Add balsamic vinegar, olives, capers and herbs.
8. Stir, and remove from heat.
9. Spread vegetable mixture over pizza crust, and top with cheese.
10. Bake for 12 to 15 minutes, or until cheese melts thoroughly.
11. Remove from oven, and serve.

crust, olive oil, onion, italian eggplant, tomatoes, green beans, balsamic vinegar, black olives, capers, fresh thyme, fresh basil, regular

Taken from www.vegetariantimes.com/recipe/pizza-provencal/ (may not work)