i love pizza...who doesn't?!

yes, i like the good old meat and cheese as much as anyone, but i am always looking for ways to make it more nutrient dense of course!!!  i like changing up the sauce....sometimes i'll do butternut or acorn squash puree, sometimes i'll do pesto....this time, it was eggplant and white beans....hey, don't knock it til you try it!!!

one medium eggplant, chop up into big (about 2 inch) pieces
1/2 large yellow onion, big chucks or slices
3 garlic cloves, smashed and peeled
*
no need to be perfect, all these veggies will get pureed after roasting!
2 tbsp oil, canola or olive
salt/pepper
place veggies on sheet pan, drizzle with oil and sprinkle with salt and pepper, toss around to coat all pieces.  roast at 375 degrees for 35-40 minutes, until tender and slightly browned.  allow to cool for about 10 minutes.

one 14.5oz can white (cannellini) beans, drained and rinsed
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp cayenne
juice from 1/2 lemon
1/4 cup stock, chicken or veggie
place roasted veggies, beans, spices, and lemon juice in food processor and pulse until broken up, then turn processor on low and stream in stock for about 30 seconds until smooth and creamy. 

this makes a lot of eggplant spread (or baba ganoush), so you may want to save some for a veggie dip or a condiment for sandwiches or wraps!  i used about 2/3 of it as a sauce for my pizza pie. 

you can buy pre-baked crust or a pre-made dough ball at the store or you can make your dough yourself like i did using my recipe in the dense dishes section.  spread on the sauce, then your favorite toppings...i did sauted red pepper, fresh spinach, and a little feta cheese.  bake at 425 for 12 minutes.  before serving, i drizzled it with some aged balsamic vinegar.



such a delight after a long and exhausting day of bike riding and muffin making!!!    just wish i had a glass of wine to go with it, but we were all out!