Look at that pizza; it’s downright pornographic. You want to make this, trust me. I don’t feel like I need to say anything more – you already know you should be eating this right now.

Recipe
Makes 4 small pizzas

4 gluten free pitas or small flat pizza crusts
1 bulb garlic, roasted
3 tablespoons extra virgin olive oil
1 Italian eggplant, sliced thin into half moons
1 small green zucchini, sliced thin
1 small red onion, sliced thin into half moons
Pinch dried thyme
1, each, small red, orange and yellow pepper, sliced thin
1 Roma tomato, sliced thin
1/4 cup tomato sauce ( I used a homemade red wine sauce; I recommend something rich)
1 tablespoon flat leaf parsley, finely chopped
Handful of fresh basil
Salt and freshly cracked black pepper, to taste

Preheat oven to 400 F (205 C). Cut the top end of the garlic bulb off. Place in a small roasting dish, drizzle with oil and season with salt. Roast for about half an hour, until the garlic is softened and browned. In the meantime, slice eggplant (immediately salt it), zucchini and onion. Line a large baking sheet with parchment paper and drizzle with olive oil. Arrange eggplant, zucchini and onion in one layer. Season with salt, pepper and olive oil (paying special attention to the eggplant). Roast for about 20 minutes, until the vegetables have softened and barely begun to brown.

Take out the garlic and vegetable and let cool until you can handle them. Reduce heat in oven to 350 F (175 C). Slice bell peppers, and tomato. Finely chop flat leaf parsley. Heat tomato sauce in a small sauce pan, add roasted garlic. Spread evenly over 4 pizza crusts. Sprinkle parsley over sauce. Arrange all vegetables in a single layer over pizza crusts. Place on a baking sheet. Bake for about 20 minutes, until the crusts are crispy and the vegetables are soft. Chiffonade the basil and sprinkle it on top of the pizza before serving. Eat hot, warm, room temperature or cold.