One of my favorite places in the world is Trader Joe’s—a true gem where you’ll find quality items at reasonable prices. Something I always stock up on is the Whole Wheat Pizza Crust, and I’ll freeze it if I don’t have plans to use immediately. Even with the added fiber and nutrition from the whole wheat flour, it surprisingly doesn’t taste like cardboard. Check out the pizza I made last night!
Thinly slice eggplant and yellow squash. Season with olive oil, seasoning salt, and black pepper.
Grill until you have faint grill marks on both sides (don’t overcook–they’ll cook more in the oven).
Cut red onion and tomatoes however you prefer. Sauté until soft (helps take juice out of tomatoes).
Roll out dough until 1/4 in. thick.
Apply light coat of olive oil and sea salt to crust.
Fan squash and eggplant on top of the cheese, alternating.
Add onions and tomatoes.
Top with salt, pepper, dried oregano, and red pepper flakes.
Sprinkle with Pecorino Romano and freshly torn basil.
Bake at 350°.
Eat every. last. slice.