1/4cupManchego cheese or other hard cheese, grated
Instructions
Slice the eggplant in half, lengthwise. Then cut lots of thin strips, keeping the shape of the eggplant visible. Sprinkle 1 -2 tablespoons of salt on both sides and all to sit an hour to de-bitter the eggplant. Pat dry.
Slice the zucchini and peppers in the same way and set aside. They do not need to be de-bittered.
Heat a large saute pan with 1 tablespoon of oil and 1 tablespoon of butter. Stir in 1 clove of crushed garlic, 1/2 teaspoon paprika and sumac and quickly glaze both sides of the eggplant. Remove from the pan.
Add more oil, butter, garlic and seasoning and glaze the zucchini and then the peppers in the same way as the eggplant. Remove.
Preheat the oven to 400.
Roll out the pizza dough and press into the pan of choice, round or a rectangle baking sheet. Crimp the edges.
Spread the pesto evenly across the dough.
Decoratively layer the glazed vegetables across the top of the pesto covered dough. Sprinkle the cheese.