#EATINCOLOR

Roasted Veggie PizzaINGREDIENTS:

1 Eggplant (medium sized)

1 cup mini heirloom tomatoes

1 1/2 cup fresh baby spinach

1/3 cup Rao's Marinara sauce or San

Marinzino crushed tomatoes

1/3 cup shredded asiago cheese

1 store bought pizza crust or pre-made

dough (whichever you prefer)

Extra Virgin Olive Oil (EVOO)

1. Cut eggplant in 1/4" to 1/8" slices and place on roasting pan with heirloom tomatoes

cut in half.

2. Drizzle with EVOO, sea salt and pepper and mix so everything is evenly coated.

3. Place in oven at 375 for 20 minutes, turning once.

4. While eggplant and tomatoes are roasting, place sauce on crust and spread spinach

evenly over the crust.

5. Once eggplant and tomatoes are done, transfer over on top of the spinach. You will

most likely have extra.

6. Place shredded asiago on top and place back in the oven at 350 for about 12 minutes.

7. Once done, remove the pizza and drizzle EVOO over the top. Serve with grated

cheese if you like.