Ratatouille Pizzas*
Peel and dice one small eggplant, dice a zucchini and red onion. Saute in EVOO with thyme/basil/garlic powder until tender (5 minutes?). Meanwhile, prepare quick dough from Fleischmann's Pizza Crust Yeast packet and divide in four balls to make individual crusts on greased sheets. I used the WH whole wheat with germ so these were extra hearty, but it worked fine!
Spread a little jarred (low-sodium) sauce or use fresh tomatoes, the zucchini-eggplant mix, and some olives, feta and mozza. Bake for 10 minutes on 425 and 2 minutes on high broil.
*aka Bazoola Pizzas, and in case you want just plain ratatouille
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