We couldn't have envisioned a better pizza!! Caitlin and I were craving a "homemade" thin crust pizza with roasted veggies as the star topping and this pizza definitely delivered, it was everything we wanted and more! I use quotation marks around homemade because the pizza dough was store-bought. One day we will give homemade pizza dough a try. Oh yeah, and the tomato sauce wasn't homemade either.
I have no regrets!
You see that Booster Juice cup in the corner? That's what hungry grrrls drink while preparing dinner, haha. Our favourite is Sonic Soy - sooo good.
Oh ma'am! just looking at these pictures makes me want a slice right now! PIZZA IS MY FAVOURITE FOOD. The roasted veggies were so buttery soft and the hint of garlicky tomato sauce was perfect. And of course, the thin crust! It's been so long since I've had a good thin crust pizza. It was back in the day when I also had cheese on my pizza :O
You can totally use homemade tomato sauce and dough. Plus, you can use whatever vegetables you'd like. We're here to inspire tasty pizza everywhere, LOL. I always feel weird giving a recipe for something that's pretty intuitive so don't feel confined by my instructions, okay?
Roasted Veggie Thin Crust Pizza
2 medium eggplants
2 medium-large zucchini
½ cup of cherry tomatoes
*We were able to get three pizzas out of our dough but that all depends on how thin you roll out the dough and everything.
Preheat the oven to 425˚F.
Slice the eggplant into 1” rounds. Quarter the zucchini lengthwise and then cut it in thirds or fourths, depending on the size. You don’t want the zucchini to be cut too small because it roasts down quite substantially. Cover the bottom of a baking sheet with olive oil and place the eggplant and zucchini on it. Cover the tops of the veg generously in olive oil. You will most likely need more than one baking sheet or to simply roast the veggies in batches. Roast for approximately 40 mins or until golden and soft. It's probably better if you just keep an eye on them so flip the veggies around every 15 mins or so. Add the tomatoes about halfway through cooking.
While the veggies roast, cut your dough into thirds and roll it out to about a quarter of an inch thick. Spread a thin layer of sauce along the surface of the dough.