Vegan Garlic and Eggplant (Aubergine) Pizza Recipe

Name: Vegan Garlic and Eggplant (Aubergine) Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 large red pepper; 1 large green pepper; 7 -9 sun-dried tomatoes, chopped; 12 -15 Greek olives or 12 -15 green olives, chopped; 4 -5 canned artichoke hearts, chopped; 1 large onion, cut in rings (or more to taste); ½ cup minced garlic; ¾ cup extra virgin olive oil; cooking spray, for pans; 1 ½ tablespoons dried basil; red pepper flakes (to taste); 2 frozen pizza dough (check ingredients, some have milk) or 2 deli pizza dough (check ingredients, some have milk); salt

Servings: persons

1 large eggplant
1 large red pepper
1 large green pepper
7 -9 sun-dried tomatoes, chopped
12 -15 Greek olives or 12 -15 green olives, chopped
4 -5 canned artichoke hearts, chopped
1 large onion, cut in rings (or more to taste)
½ cup minced garlic
¾ cup extra virgin olive oil
cooking spray, for pans
1 ½ tablespoons dried basil
red pepper flakes (to taste)
2 frozen pizza dough (check ingredients, some have milk) or 2 deli pizza dough (check ingredients, some have milk)
salt

1
Spray 2 oven pans w/spray oil.
2
Slice Eggplant, lay out in baking pan,drizzle w/oil,salt to taste.
3
Cut peppers in quarters place in other pan do same with onion.
4
Broil in oven approximately 7-10 minute or until soft/brownish.
5
Keep your eye on them.
6
While veggies are roasting roll out pizza dough, place on pan/stone, follow directions on package.
7
Spread remaining oil evenly on both pizzas, take dried basil and spread/shake onto oil.
8
Adjust amount of both to suit yourself.
9
Distribute remaining ingredients evenly on pizzas.
10
Check the oven!
11
Roasted veggies are probably done by now.
12
Preheat oven to 450F.
13
Remove roasted veggies from broiler and adjust oven to 450.
14
Let all cool a bit.
15
When cool chop all remaining veggies to manageable bite size and distribute evenly over the pizzas.
16
Place in oven (best one at a time) for around 10 minutes.
17
Note, watch the middle of pizza for bubbling-- since there's no cheese and the veggies are already roasted it might be hard to tell if middle is done.
18
Remove from oven and enjoy.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, 1 large red pepper, 1 large green pepper, 7 -9 sun-dried tomatoes, chopped, and more.

Yes, Vegan Garlic and Eggplant (Aubergine) Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Garlic and Eggplant (Aubergine) Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions