Having already done the veggies + protein + rice thing with these new simmer sauces, I wanted to try something new and different. My husband remembered a recipe we had from the Wisconsin State Journal that called for simmer sauce and pizza dough, which we just happened to have in the fridge. What a perfect idea for a meal on a busy Saturday! I tweaked the recipe just a little bit–I used yellow squash instead of zucchini, korma sauce instead of madras, omitted cherry tomatoes, and I added the squash to the eggplant while it cooked instead of topping the pizza with it raw. The result was so good, I just have to share the recipe here!
Eggplant Curry Pizza
3/4 pound eggplant
2 tablespoons vegetable oil
1-12 oz. jar bottled curry sauce (we used korma)
1 small yellow squash
4 ounces shredded mozzarella
Refrigerated pizza dough (we used Pillsbury)
chopped fresh basil
Spray a baking sheet with cooking spray and unroll pizza dough onto it according to instructions on package. Preheat oven to 425 degrees. Cube eggplant and quarter squash lengthwise, then slice into 1/8 inch pieces. Heat oil in a large non-stick pan over medium heat; add eggplant and squash and saute until softened, about 10 minutes.
Reduce heat to low, stir in 1/3 cup of sauce, and simmer 5 minutes.
Spread remaining sauce over crust. Top with eggplant mixture and cheese (yup, that’s my husband’s hand in the photo–he’s famous now!).
Bake about 18-20 minutes, then sprinkle with basil and serve.