Emily’s Roasted Eggplant & Salami Pizza
Ingredients
Your favorite Marianna sauce (or make your own!)
Fresh Mozzarella Cheese
Lots of garlic
Boboli pizza crust / any pizza crust you want
1 eggplant (will use about half)
1 14 oz jar of artichokes (will use about half)
1 tomato
Slice or chop the eggplant. Sprinkle evenly with salt and let sit 30 minutes.
Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt.
Transfer the rinsed eggplant pieces, a few at a time, to a clean work surface and pat dry with paper towel.
Cube the eggplant and tomato and slice the artichokes. Drizzle the eggplant and tomatoes with oil and mix with eggplant. Sprinkle with salt and pepper, dry cayenne flakes, and chunks of garlic. Place in over and roast at 350 degrees for 15 minutes.
On pre-baked crust, place as much sauce and you desire, adding in some garlic. Place salami and roasted veggies on pizza. Spread mozzarella on top and sprinkle with a little more cayenne flakes. Place oven in 350 degrees oven and let cook for about 20 minutes.