Ingredients 3 tablespoons extra-virgin olive oil
1 pound eggplant, peeled & cut into 1/2-inch cubes
2 garlic cloves, peeled & crushed or minced
2 cups pizza sauce or all-purpose crushed tomatoes
1/4 cup Kalamata or other Greek black olives, pitted
2 tablespoons capers, drained, rinsed
1 teaspoon dried oregano
Salt & pepper, to taste
2 14-inch pizza shells
1/2 pound fresh mozzarella, thinly sliced
Optional grated Parmesan or Romano cheese
Instructions In a large saute pan set over medium-high heat, warm the olive oil for 1 min. Add eggplant & garlic. Stir & cook for about 5 min. Add tomatoes, olives, capers & oregano.Simer sauce until it is reduced slightly, about 10 min. Add salt & pepper to taste. Allow sauce to cool for at least 20 mi. (can be prepped well ahead & held).
Stretch or press the two pizza shells to suggested size. Ladle half the sauce over each shell. Divide the cheese equally between the two pizzas. Sprinkle some Parmesan over each pizza. Bake. Cool slightly before cutting.
Alternatively, the dough can be pressed into a rectangular pan and then cut into squares after baking.