Roasted Eggplant Medley & Soyrizo Pizza

Serves 4

Ingredients:

Directions:

1. *For Eggplant Medley:
2. Preheat oven to 400 degrees. Prepare the sliced shallots and slice the cherry tomatoes in half. Cube eggplant into cherry tomato sized pieces. Place all veggies on a parchment lined baking sheet and drizzle with 2 tbsp of olive oil. Sprinkle with salt and pepper and toss to coat well. Place in oven to roast for 20-30 minutes. The tomatoes and eggplant should be cooked down into soft and delicious pieces.
3. *For Pizza:
4. Heat a medium skillet over medium high heat. Add a tablespoon or two of olive oil and cook the soyrizo until most of moisture is gone and the pieces begin to separate into a firmer texture. Use a spatula to scrape the soyrizo if it begins to stick to the bottom of the pan.
5. Preheat oven to 450 degrees. If using a pizza stone place it in the oven while you roll out the dough.. If you don’t have a pizza stone use a parchment lined baking sheet. Dust a cutting board lightly with flour, roll the dough and stretch it into shape. Transfer it to the stone or baking sheet and pre-cook the dough for about 5 minutes until it is slightly firm and able to keep shape.
6. Top pizza with sauce, the eggplant medley, soyrizo, dollops of Miyoko’s vegan mozzarella and shredded Daiya vegan mozzarella.
7. Stack the basil leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. Spread the basil over the top of the pizza. Transfer the pizza to the oven and bake for about 10-12 minutes or until the cheese has melted and crust starts to slightly brown. Remove from the oven, top with Kelly’s Vegan Parmesan Cheese and optional red pepper flakes and serve!
8. *Note
9. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]