Garden Eggplant Pizza

Ingredients

• 0.5 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 1 large eggplant peeled
• 0.3 teaspoon garlic powder 
• 3 tablespoons olive oil divided
• 1  onion 
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper freshly ground
• 16 ounce prebaked pizza crust italian
• 1  bell pepper red
• 0.5 teaspoon salt 
• 8 ounces mozzarella cheese shredded
• 1 medium tomatoes 
• 1 small zucchini 

Equipment

• frying pan
• oven

Directions

1. Chop eggplant and next 4 ingredients coarsely; saut in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender.
2. Layer pizza crust evenly with cheese and eggplant mixture; sprinkle with basil and next 5 ingredients.
3. Drizzle with remaining 2 tablespoons oil.
4. Bake at 425 for 10 minutes or until golden.
5. Note: For testing purposes only, we used a Boboli pizza crust.