Vegetable Pizza with Eggplant and Zucchini

1. 1 Wheat flour 105 g
2. 2 Dry yeast 2 g
3. 3 Salt 2 g
4. 4 Canned tomatoespack 400 g ≈ $1.30 75 g
5. 5 Mozzarellapack 125 g ≈ $1.80 70 g
6. 6 Eggplant≈ $4.33 per kg 80 g
7. 7 Zucchini≈ $3.00 per kg 80 g
8. 8 Bell peppers≈ $6.00 per kg 60 g
9. 9 Olive oil 10 ml
10. 10 Fresh basilpack 30 g ≈ $2.50 4 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix flour, yeast, salt, and 65 ml water; let the dough rest 25 minutes.

2. Slice eggplant⁶, zucchini⁷, and bell⁸ pepper thinly, toss with oil and a pinch of salt.

3. Roast vegetables at 425°F (220°C) for 12–15 minutes until just golden—overcooking makes them soggy.

4. Preheat oven to 475°F (245°C).

5. Roll out the dough, spread with tomato sauce, then layer mozzarella⁵ and roasted veggies.

6. Bake 9–12 minutes until crust is crisp and edges brown; serve with fresh¹⁰ basil.