What I Had for Lunch Today: Eggplant, Artichoke and Mushroom Pizza

Pizza dough from scratch is ridiculously easy to make, but pizza dough you buy in the deli is even easier. One bag, which cost me $2.31, made two freeform pies. I had homemade marinara sauce on hand, so I used that. I sliced half an eggplant very thin and fried the slices in hot oil, sprinkling them with salt as they cooked to wilt them faster. Then I sautéed some sliced mushrooms in the same pan. I distributed the eggplant, the mushrooms, and a few marinated artichokes over the pizza, threw some shredded mozzarella over everything, and baked in a hot oven--around 450 degrees. I greased the pan with olive oil and dusted it with stoneground yellow cornmeal before I placed the dough on it. The crunchy bottom crust was the best part of this pizza.