8 to 10 slices of fresh tomatoes
8 to 10 slices of fresh eggplant
1 pound of fresh or store bought pizza/ bread dough
pizza sauce in a can
2 cups shredded mozzarella
1/2 teaspoon each garlic powder, dried oregano, basil and parsley
1/2 cup grated Romano cheese
Spread dough out on parchment paper lined deep cookie sheet pan. Let rise 1 hour to 1/2 inch thickness.
Cook dough on 430 degree hot oven for 10 minutes.
Take out of oven. Top with sauce evenly, sliced tomatoes, eggplants, sprinkle with herbs and spices.
Drizzle with olive oil. Add the grating cheese and shredded mozzarella. Bake on 400 degree hot oven until pizza is browned and cheese is melted around 45 minutes.