Pizza de Résistance

Pizza...mmmm...the word alone gives us goosebumps, not to mention a deep pang of hunger that can only be satiated with a wedge of crust smothered in tomato sauce and cheese. We could pretty much live on the stuff, but we don't. Why? Because if we did, we'd be gross. And greasy. Greasy and gross.

So when we're feeling the pizza pang and want to avoid the 'grossies,' we often spin out a healthier version...

Don't-Wanna-Be-A-Pudge-Pizza

This time we started with a Whole-Wheat Pizza Dough that uses equal parts whole wheat flour/enriched flour. We didn't have quick-rising yeast so we let it sit for an hour before rolling. There is also a 1/4 tsp. of sugar in this recipe; if sugar is out-like-sauerkraut, replace with a bit of honey or agave nectar.

We then smeared it with tomato sauce and sprinkled with mozzarella cheese. For the non-dairy crowd, feel free to sub with vegan cheese.

Now for the part that will make your momma proud! The veggies...

We used diced eggplant sautéed with garlic and olive oil, Russian kale sliced and steamed in water and a wee bit of olive oil, sliced Anaheim chili pepper, fresh basil, sliced green tomatoes and finally we sprinkled this bad boy with dried oregano, a pinch of kosher salt and a little more cheese if you please.

We baked this veggie gem on a pizza stone at 500°F until the bottom was crisp and golden, about 10 to 14 minutes...

...and then served it immediately...

...and burned the holy hell out of our mouths.

Tart Tip: Don't serve immediately.