Vegan Garlic and Eggplant (Aubergine) Pizza

Here is another one that I got from that Vegan cookbook.

• Ready In: 45 mins
• Yields: 2 Pizzas

Ingredients

• 1  large eggplant
• 1  large  red pepper
• 1  large green pepper
• 7 -9  sun-dried tomatoes, chopped
• 12 -15  Greek olives or 12 -15  green olives, chopped
• 4 -5  canned artichoke hearts, chopped
• 1  large onion, cut in rings (or more to taste)
• 1⁄2 cup  minced garlic
• 3⁄4 cup extra virgin olive oil
•  cooking spray, for pans
• 1 1⁄2 tablespoons dried basil
•  red pepper flakes (to taste)
• 2  frozen  pizza dough (check ingredients, some have milk) or 2  deli  pizza dough (check ingredients, some have milk)
•  salt

Directions

1. Spray 2 oven pans w/spray oil.
2. Slice Eggplant, lay out in baking pan,drizzle w/oil,salt to taste.
3. Cut peppers in quarters place in other pan do same with onion.
4. Broil in oven approximately 7-10 minute or until soft/brownish.
5. Keep your eye on them.
6. While veggies are roasting roll out pizza dough, place on pan/stone, follow directions on package.
7. Spread remaining oil evenly on both pizzas, take dried basil and spread/shake onto oil.
8. Adjust amount of both to suit yourself.
9. Distribute remaining ingredients evenly on pizzas.
10. Check the oven!
11. Roasted veggies are probably done by now.
12. Preheat oven to 450°F.
13. Remove roasted veggies from broiler and adjust oven to 450.
14. Let all cool a bit.
15. When cool chop all remaining veggies to manageable bite size and distribute evenly over the pizzas.
16. Place in oven (best one at a time) for around 10 minutes.
17. Note, watch the middle of pizza for bubbling-- since there's no cheese and the veggies are already roasted it might be hard to tell if middle is done.
18. Remove from oven and enjoy.