Eggplant and Bell Pepper Pizza

Name: Eggplant and Bell Pepper Pizza
Yield: 8
Ingredients: 3/4 cup tomato sauce; 12 tablespoons olive oil; 1/2 teaspoon thyme; 1/2 teaspoon oregano; 200g mozzarella cheese, sliced; 10 black olives, pitted and quartered; 6 cloves garlic, minced; 1 medium eggplant, sliced into 1-inch strips; 1 pizza crust disk; 1 bell pepper, sliced into 1-inch strips; Salt and red pepper flakes to taste

1
3/4 cup tomato sauce
2
12 tablespoons olive oil
3
1/2 teaspoon thyme
4
1/2 teaspoon oregano
5
200g mozzarella cheese, sliced
6
10 black olives, pitted and quartered
7
6 cloves garlic, minced
8
1 medium eggplant, sliced into 1-inch strips
9
1 pizza crust disk
10
1 bell pepper, sliced into 1-inch strips
11
Salt and red pepper flakes to taste

Ingredients

1
3/4 cup tomato sauce
2
12 tablespoons olive oil
3
1/2 teaspoon thyme
4
1/2 teaspoon oregano
5
200g mozzarella cheese, sliced
6
10 black olives, pitted and quartered
7
6 cloves garlic, minced
8
1 medium eggplant, sliced into 1-inch strips
9
1 pizza crust disk
10
1 bell pepper, sliced into 1-inch strips
11
Salt and red pepper flakes to taste

Directions

1
Preheat the oven
2
Sauté the eggplant with 7 tablespoons of olive oil, half of the garlic, thyme, salt, and red pepper flakes; let it sit for 40 minutes
3
Reserve the other half of the garlic
4
Repeat the sautéing process with the bell pepper using the remaining olive oil, garlic, and spices; let it sit for 40 minutes
5
If possible, allow the vegetables to marinate for two days like in a pizzeria
6
Add half of the oregano to the tomato sauce
7
Distribute over the pre-baked pizza crust
8
Leave a 2cm border
9
Top with cheese
10
Arrange the eggplant, bell pepper, and olives on top
11
Sprinkle with the remaining oregano
12
Bake in the oven for 10 minutes.