Pizza: The easiest way to please

I had two events this week that I had to (okay, I chose to...) make food for: the Student Sustainability Initiative Food Issues meeting and my Graham Undergraduate Sustainability Scholars seminar biodiversity presentation. I needed something that was easy to make and that would please a crowd. So I turned to the pizza recipe I made a couple weeks ago and just altered it based on the ingredients that I had this week.

Eggplant Pizza with Roasted Tomato Sauce

Ingredients:
1 whole wheat pizza dough
1 eggplant, sliced into 1/4 inch rounds
2 small onions, chopped
1 c Roasted Tomato Sauce (recipe below)

Directions:
Roll out pizza dough onto a lightly oiled baking pan.
Cook at 425F for 8-10 minutes.
Saute onions until soft.
Saute eggplant, covered with a little bit of water, until soft.
Spread sauce evenly over the crust.
Arrange eggplant on crust and sprinkle onions on top.
Bake for an additional 8-10 minutes.

Pesto-Onion Pizza

Ingredients:
1 whole wheat pizza dough
1 c pesto (about 4 cubes if you froze them in an ice cube tray)
2 onions, sliced

Directions:

Roll out pizza dough onto a lightly oiled baking pan.

Cook at 425F for 8-10 minutes.

Saute onions until soft and starting to brown.

Spread pesto evenly over the crust and sprinkle onions on top.

Bake for an additional 8-10 minutes.

Roasted Tomato Sauce

I made this recipe a few weeks ago because I was afraid my tomatoes were going to go bad.

Ingredients:

6 tomatoes, cut into quarters
olive oil
Salt and pepper
5-6 cloves garlic, minced
2 medium onions, chopped

Directions:
Preheat the oven to 475 degrees.
Arrange tomatoes on an oiled baking pan and sprinkle with salt and pepper.

Bake until tomatoes start falling into themselves.Using a slotted spoon, scoop the tomatoes out of the pan, leaving excess liquid behind.

Puree tomatoes in a food processor.
Heat 1 T oil over medium-high heat in a large pot. Add the garlic and onions and saute for 2-3 minutes.

Pour pureed tomatoes into the pot and bring to a boil. Reduce heat and simmer until the sauce is reduced to the desired consistency.