This delicious vegetarian pizza, topped with sautéed eggplant, fresh spinach, artichokes, and olives, is a must-try for any pizza lover. Not only is it loaded with nutrients, but it also highlights the natural flavors of a great crust and melty cheese, free from heavy toppings. Perfect for a healthy dinner or lunch, this pizza allows […]
Preheat the oven to 475°F. Place the pizza dough circle on a baking sheet dusted with flour and spoon tomato sauce onto the dough, spreading it up to the rim.
with the spinach all over, arrange the sauté eggplant slices and scatter mozzarella over. Add the bell pepper, artichokes, and black olives. Sprinkle Parmesan on top. Season with freshly ground pepper and drizzle olive oil over the pizza. Bake for 15 to 18 minutes, or until golden. Serve hot.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
