Do you ever have those days where a bunch of cool stuff happened to you? Like that time when you tried to not dress like a slouch and wore a cute wrap dress to your daughters school to watch her puppet show, and then when you were walking up to school with your arms full of snacks a big freak gust of wind blew and somehow unwrapped the bottom of your dress and you flashed your undies to some grandparents also going to the puppet show. That was awesome.
Or that time, on the same day as the fore-mentioned flashing when you realize that the “color refreshing” shampoo that you have been using in case your hair color looks dull is actually leaving super uneven pink skunk stripes in your hair that are super noticeable in the sunlight. You realize this when your friends ask you if you are going for a new punk look and they are serious. Sigh….
Which is the point that you realize the new dark wallpaper that you put in your bathroom, that you totally convinced your husband would be “ so cool” is actually so cool, but also, well, dark. And that your not sure you can see things like pink streaks in your hair accurately. So now you need to start doing your makeup somewhere else, because that wallpaper is not going anywhere! Or maybe it’s just that you are getting older and can’t see as well period? You know those days?
I think I will just go eat some pizza….
Recipe: Pizza with Grilled Eggplant, Zucchini, Red Onion and Corn
- Gluten Free Pizza Crust
- Sweet and Smoky Tomato Sauce
- 6 rounds of Eggplant, ¼ inch thick
- 8 rounds of zucchini, ¼ inch thick
- 1 ear of corn
- ½ red onion, cut into ¼” thick wedges
- 3 tablespoons olive oil
- kosher salt
- olive oil
- Prepare the pizza crust and par bake until lightly golden, (through step 8. In the directions). Leave the oven on at 400 degrees.
- Preheat a grill to medium-low.
- Drizzle the vegetables with the olive oil and sprinkle them lightly with kosher salt. Place them on the grill with the largest pieces over the hottest part of the grill.
- Watch them carefully so they don’t burn, flipping them just as they start to soften and get good char marks on them, about 2 minutes depending on the vegetables.
- Continue to cook them until they have the marks on the other side as well. When they are cooked to tender on both sides, remove them from the grill and set them aside.
- Cut the cooked corn off of the cob and discard the cob.
- Spread a generous amount of the Sweet and Smoky tomato sauce on the crust and top with the assorted vegetables. Drizzle with olive oil and bake the pizza at 400 degrees for another 5 minutes.
- Top with fresh chives and slice and serve immediately.
Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
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Love these summery toppings, it reminds me of a farmer’s market pizza!
Ha ha ha…love your stories, and I love eggplant…What a nice way to serve it up! ….and those kind of days are the funniest, that’s what makes life so wonderful! …our “brilliant” decisions and embarrassing moments!
This pizza!!! Fabulous Heather!!
Stunning pizza Heather!
I love your little stories! Seriously, you are my favourite food blogger! I’ve been coming here for years and always enjoy the fabulous food and sharing of funny ‘life’ moments. The evolution of recipes to mostly allergy-free is so welcomed too. I always leave with a smile and inspired to make something yummy! Thank you!
This looks so incredible. I love your choice of toppings-they are so what I would chose too!
Just noticed you have a small typo in your ingredient list. The “t” is pizza crust is missing. I hate when I miss things like that.
A pizza after my own heart! Looks delicious!!
I’m so excited about this recipe! I have corn and eggplant growing in my garden, and I can’t wait to use them in this recipe! I do have a question, do you think I could substitute Cup 4 Cup GF flour for the flours you have listed?