1 small Japanese eggplant (sliced into 1/2-inch rounds)
3 mini red bell peppers (halved, seeded)
1 small zucchini squash (sliced into 1/2-inch rounds)
1 spring onion (halved)
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt
1 cup of your favorite tomato sauce
1 cup loose-packed, shredded mozzarella cheese
Fresh parsley leaves (for garnish)
Crushed red pepper (for garnish)
Preheat the oven to 500 degrees. Make the Sprouted Whole Wheat Pizza Crust according to the recipe. Add 1 tablespoon of the olive oil to your 11-and-3/4-inch cast iron skillet. Add the pizza dough and press it into a circle to fill the pan. Cover with plastic wrap and set aside to allow the dough to rise.
Preheat your cast iron 15-and-3/4-inch extra-large grill or grill pan to medium. In a large mixing bowl, toss the cut vegetables with the remaining tablespoon of olive oil, balsamic vinegar, Italian seasoning, and salt. Grill vegetables for 4 minutes per side or until well-marked by the grill grates. Remove and set aside until you’re ready to assemble your pizza. At this point, you may want to slice the cooled peppers and onions into bite-sized pieces.
Assemble your pizza by removing the plastic wrap from your cast iron pan with the crust in it and spread the tomato sauce on top of it in an even layer. Next, layer in your grilled vegetables followed by the cheese. Place the pan into the preheated oven for 20 minutes or until hot and bubbly. Carefully remove the pan and let it cool for at least 5 minutes; the pizza will be very hot in the middle. If you like, garnish pizza with fresh parsley leaves and crushed red pepper. Slice into 4 large pieces.