Ingredients
- White-colored Hamon sweet taters
- 2 Small Eggplants
- 2 teaspoon. red peppers
- ½ c. essential olive oil
- Salt and freshly ground pepper
- 2 lb. frozen pizza dough
- 1½ c. tomato sauce (your personal recipe or store-bought)
- 3 c. shredded low-fat mozzarella
- fresh tulsi
Directions
- Heat a grill to medium-high. Inside a large bowl, toss vegetables with cup essential olive oil and 1 teaspoon each pepper and salt. Grill in batches until softened but nonetheless crunchy,about ten minutes for sweet taters, 8 minutes for eggplants and peppers. Transfer to some plate and hang aside.
- Unveil dough to 2 9-by-18-inch pizzas, about 1/8-inch thick. Brush one for reds of every pizza with 1 tablespoon essential olive oil, season with pepper and salt, and grill with oiled side facedown on grates for 9 minutes. Brush other part of pizzas with remaining essential olive oil, then switch and grill until cooked through, about 9 minutes more. Spread tomato sauce over pizzas and top with grilled vegetables adopted by mozzarella. Close grill cover, or tent with aluminum foil, until cheese is melted, a couple of minutes. Garnish with tulsi.
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