Ingredients

1 Each 16" Extra Thin Parbaked Pizza Crust
1 Each Large Eggplant, Peeled
1 Each Medium Tomato
1 Each Red Bell Pepper
1 Each Onion, Chopped
1 Each Small Zucchini, Chopped
3 tbsp. Olive Oil
2 C Shredded Mozzarella Cheese
1/2 tsp. Dried Basil
1/2 tsp. Died Oregano
1/2 tsp. Dried Thyme
1/4 tsp. Garlic Powder
1/2 tsp. Salt
1/4 tsp. Freshly Ground Pepper

Directions

1
 Chop eggplant and next 4 ingredients coarsely; sauté in 1 tbsp. oil in a large skillet over medium-high heat 10 minutes or until tender.
2
 Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients.
3
 Drizzle with remaining 2 tbsp. oil and bake at 425 degrees for 10 minutes or until golden
1 pizza