Garden Eggplant Pizza Name: Crystal Vellette Base: Fort Campbell, KY Recipe: 1 large eggplant, peeled 1 medium tomato 1 red bell pepper 1 onion 1 small zucchini 3 tablespoons olive oil, divided 1 (16-ounce) package prebaked Italian pizza crust 2 cups (8 ounces) shredded mozzarella cheese 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Chop eggplant and next 4 ingredients coarsely; sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender. Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients. Drizzle with remaining 2 tablespoons oil. Bake at 425° for 10 minutes or until golden.