This highly flavorful and hearty veggie dish should even impress the meatiest of meat heads!   Whole wheat crust + creamy eggplant spread + sweet balsamic glazed peppers.

For the crust, either buy a pre-made dough ball or pre-cooked pizza crust, or follow my recipe for whole wheat pizza dough on the Dense Dishes page, and place on pizza pan or stone.  pre-heat over to 425F.

For the eggplant spread....
one medium eggplant, cut into 1 inch chunks, skin on
1/2 onion, peel skin off, cut into 1 inch chunks
2 cloves garlic, peel skin off, keep whole
2 tbsp olive oil
1/2 tsp salt
Juice from one lemon
One 15oz can white cannellini beans, drained and rinsed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cayenne
1/4-1/2 cup chicken or veggie stock
salt and pepper to taste

place eggplant, onion, and garlic on a sheet pan and drizzle with oil and sprinkle with salt.  toss around to coat all veggies with oil.  roast for about 30 minutes at 425F until all veggies are tender and lightly browned.  take out and allow to cool for 10-15 minutes.  once cooled, place in a food processor or blender, along with lemon, beans, and spices.  turn on and slowly stream in stock and process/blend until smooth and creamy.  add a little salt and pepper if you like. 

For the balsamic peppers....
2-3 bell peppers, red, orange, and/or yellow, sliced into thin strips

1 tbsp olive oil
sprinkle of salt
2 tbsp good balsamic vinegar

heat a large cast-iron (best) or non-stick skillet over medium-high heat for about 5 minutes.  add oil, peppers, then salt, and saute (stirring, flipping every 2 minutes) until blackened a bit and nice and flexible.  this should take about 10 minutes.  take off heat and add balsamic vinegar and toss around, allowing vinegar to soak into peppers.  let this sit for about 2-3 minutes.

now it is time to assemble!  spread dough or place crust on pizza pan or stone.  oven should still be at 425F.  top dough/crust with eggplant spread.  i used about 3/4 of it and saved the rest.  top that with the peppers.  bake for about 12 minutes. 

sprinkle with some fresh chives if desired. 

this makes 4 good-sized pieces of pie.

also great with a little bit of freshly grated parm cheese....just can't call it vegan!


gettin ready for a 12 mile run on this beautiful day!  longest run before my 1/2 marathon on March 18th.