New This Month

Skillet Pizza with Eggplant and Greens

Recipe photo courtesy of Anna Williams

Roasted eggplant meets garlicky sauteed chard and gooey provolone cheese in this irresistible pan pizza. Other combinations of roasted vegetables and greens would also be wonderful here -- plan to use about 1 cup of toppings for each pizza.

Source: Martha Stewart Living, February 2015
Total Time Prep Yield






Cook's Notes

The sauce and toppings can be prepared up to two days ahead. If you make only one pizza, freeze the other half of the dough in a resealable plastic bag for up to three months.

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