Sweet Potato, Eggplant and Feta Pizza



  • 1 pound sweet potato (peeled, sliced)
  • 1 eggplant (medium, sliced)
  • 2 tablespoons olive oil
  • 10 ounces pizza dough mix
  • 2 tablespoons tomato sauce
  • 1 cup cheddar cheese (grated)
  • 3/4 cup feta (crumbled)
  • 2 tablespoons pumpkin seeds
  • baby spinach leaves (to garnish)


  1. Preheat oven to 4205°F. Spray an oven tray and 2 pizza trays with oil.
  2. Arrange sweet potatoes and eggplant in a single layer on oven tray. Drizzle with oil and season to taste. Bake 20-25 minutes, until vegetables begin to turn golden. Reduce oven to 350°F.
  3. Meanwhile, prepare pizza crust following packet instructions.
  4. Divide dough in half and roll out to fit pizza trays. Bake crusts for 10 minutes.
  5. Spread tomato sauce evenly over bases the crusts and arrange vegetables, cheeses and pumpkin seeds over sauce. Bake 10-15 minutes, until golden. Serve topped with spinach leaves.
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