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.
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!).
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