Ingredients
1 small eggplant, cut into 1-inch pieces1 large zucchini, cut into 1/4-inch slices4 plum tomatoes, chopped1 medium sweet red pepper, cut into 1-inch pieces4 tablespoons olive oil, divided4 garlic cloves, minced1/2 teaspoon salt1/8 teaspoon pepper1 sheet refrigerated pie crust1 tablespoon cornmeal2 tablespoons shredded Parmesan cheeseMinced fresh basil, optional
Preparation
Preheat oven to 450°. In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake until vegetables are tender and moisture has evaporated, 25-30 minutes, stirring every 10 minutes.
On a lightly floured surface, roll crust into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place crust on prepared pan. Spoon vegetable mixture over crust to within 1-1/2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Brush with remaining oil.
Bake until crust is golden brown, 20-25 minutes. Sprinkle with cheese. Cut into wedges. If desired, sprinkle with basil.
