Trader Joe’s has always been a go-to grocery store for my family. In many of the places we have lived, it has been within walking distance of our residence making it convenient as well as affordable to utilize for weekly grocery shopping. I also can’t resist trying the unique products they offer through the seasons. Over the next few weeks, I will be doing a series of bread pizza recipes that utilize ingredients that can be found at Trader Joe’s. Check out the shopping list in the notes!
Bread pizza is something from my childhood. With two working parents they were often looking for ways to feed my siblings and me a home-cooked meal that was quick and easy and accommodating to a child’s palette. The beauty of bread pizzas is that you can vary the toppings based on individual preference. This recipe utilizes simple ingredients that offer Mediterranian flavors with only 10 minutes of hands-on prep.
Eggplant, Artichoke, and Tomato Bread Pizza
Equipment
- 1 baking sheet
- parchment paper
- Chef's Knife
Ingredients
- 4 slices Trader Joe’s San Francisco Style Sourdough bread
- 3 Tbsp olive oil divided
- ½ cup Trader Joe’s Red Pepper Spread
- 1 small eggplant sliced thinly lengthwise
- 14 oz jar artichoke hearts halved
- 6-8 Campari tomatoes sliced
- 5 cloves of garlic minced
- 1 tsp dried basil
- ½ cup Trader Joe’s vegan Parmesean shreds
- Salt and pepper to taste
Instructions
- Preheat oven to 425°
- Slice the eggplant in half and then lengthwise, cut artichoke hearts in half, slice tomatoes, and place on a parchment lined baking sheet
- Drizzle 1 Tbsp of olive oil over the vegetables, sprinkle minced garlic and dried basil over the top, and salt and pepper to taste
- Bake for 20 minutes flipping halfway through
- Brush the top and bottom of the sourdough bread slice with ½ Tbsp of the olive oil
- Top each sourdough slice with 1/8 cup red pepper spread
- Continue adding toppings: eggplant slices, artichoke hearts, and tomatoes
- Place on a baking sheet in the oven for 12 minutes.
- Remove bread pizza and top with parmesan shreds
- Bake for an additional 1 minute
- Remove from oven and salt and pepper to taste
Notes
- Vegan Parmesean shreds
- San Francisco style sourdough bread
- Red pepper spread
- Dried basil
- Olive oil
- Whole artichoke hearts
- Campari tomatoes
- Eggplant
- Garlic
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.