Course Anytime, Appetizer, Lunch


  • 1 (1 lb.) eggplant - sliced 1/4-inch thick
  • 2 medium zucchini - sliced 1/4-inch thick
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 pkg. (14 oz.) Kontos® Multi-Grain or Plain Pizza Parlor Crust - 5 crusts
  • 1 1/4 cups ricotta cheese
  • 3/4 cup coarsely chopped roasted red pepper
  • 1/3 cup pitted Kalamata olives - coarsely chopped
  • Shaved Pecorino-Romano cheese
  • Fresh oregano leaves - chopped


  • DIRECTIONS: 1. Heat grill-pan or 12-inch skillet over medium-high heat. Brush eggplant and zucchini with oil. Grill 2 to 3 minutes or until golden brown. Turn vegetables over and season with salt and pepper. Grill until tender. Remove from heat. Let cool. Cut eggplant slices into halves. 2. Preheat oven to 425°F. 3. Arrange Pizza Crusts on two baking sheets. Spread 1/4 cup ricotta cheese on each crust. Top with grilled eggplant, grilled zucchini and roasted pepper. 4. Bake 8 to 10 minutes or until crust is golden brown. For a crispier crust, place pizzas directly on the oven rack. 5. Garnish with olives, Pecorino-Romano and oregano.
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Eggplant, Zucchini & Roasted Red Pepper Pizza – Serves 5