Eggplant, Artichoke, and Tomato Bread Pizza
A quick and easy recipe when the craving for pizza strikes and you can buy all of the ingredients at Trader Joe's.
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
Trader Joe’s Shopping List:
- Vegan Parmesean shreds
- San Francisco style sourdough bread
- Red pepper spread
- Dried basil
- Olive oil
- Whole artichoke hearts
- Campari tomatoes
- Eggplant
- Garlic
Tried this recipe?Let us know how it was!