2 Tbsp. vegan margarine
1/2 cup onions, thinly sliced
1 vegan pizza dough
1 garlic bulb
1/2 cup minced dill
3 firm Roma tomatoes, thinly sliced
1 small eggplant, thinly sliced
3 Tbsp. extra-virgin olive oil
• Preheat the oven to 425°F.
• In a medium sauté pan over medium heat, melt the margarine. Sauté the onions until caramelized. Set aside.
• Roll out the pizza dough to 1/4-inch thick. Spread with the garlic and sprinkle with 1/2 of the dill. Arrange the onions, tomatoes, and eggplant on top. Brush with the oil and sprinkle with the remaining dill.
• Bake for 10 to 12 minutes, until the dough is crispy and the vegetables are soft.
Makes 4 servings