Homemade pizza will always surpass anything a chain pizza co. can deliver to your front door. Toppings include grilled zucchini and eggplant, goat cheese, fresh basil, and pine nuts.
Start off by preparing the eggplant and the zucchini by tossing with the kosher salt in a colander. Set the colander in the sink for 30 minutes.
In the meantime, prepare the sauce by combining the simple tomato sauce, oregano, and basil in a blender. Blend the sauce until smooth, this should only take about 1 minute.
After 30 minutes, use a damp paper towel or a cloth to wipe down and remove the salt from the vegetables.
Heat a grill pan over medium heat and spray with cooking oil. Once hot, add the zucchini and the eggplant to the pan. Season with sea salt and pepper. Cook for 2-3 minutes per side, or until grill marks appear. Set aside.
Prepare pizza dough according to whatever recipe you are using. Top dough with tomato sauce and sprinkle with shredded mozzarella. Distribute the zucchini and eggplant on top of the pizza and sprinkle with goat cheese. Bake according to instructions.
To serve, sprinkle pizza with pine nuts, red pepper flakes, and fresh basil leaves. Grate fresh parmesan on top and drizzle a bit of olive oil.
Tossing the eggplant and the zucchini with kosher salt helps to remove the bitterness from the eggplant and to stop the zucchini from becoming mushy while cooking. The ingredients listed in this recipe will make enough for 2, 12" pizzas- which is what the pizza dough recipe I use makes. If you don't have a pizza dough recipe you like, the premade refrigerated dough at the store is a great substitute. And if you're super short on time, you can buy a package of garlic naan and use that as your dough, as well.