fall csa micro share
week 4

Harvest Vegetable Pizza 



1 loaf of organic sourdough bread, sliced (pre-sliced or slice yourself)

1 can or jar of tomato sauce (or 2 cups of fresh tomatoes, diced)

2 tbsp of extra-virgin olive oil 

1 cup of bell peppers, chopped

1 red onion, chopped

½ cup eggplant, chopped

1 cup of grape tomatoes, halved 

1-2 tbsp. of fresh thyme

1-2 cups of shredded mozzarella cheese 

½ cup of grated parmesan cheese

Sea salt, to taste 



Place sourdough bread on baking sheet. Drizzle with 1 tbsp of olive oil & sea salt.

Broil for 2 minutes until lightly toasted and set aside.

In a large skillet, add 1 tbsp of olive oil and bring up to temperature on medium high heat. 

Add in the onion, peppers, eggplant, thyme and sea salt, then cook for about 10 minutes until soft. 

Add in sliced grape tomatoes and cook another 2-3 minutes.

Remove bread from oven, add tomato sauce, sauteed vegetables, parmesan & shredded cheese.

Broil again for about 8-10 minutes until cheese is melted, bubbling and pizza is lightly crisped.



Omit cheese for a dairy free pizza or use a cheese alternative of your choice.