Last night I peered in my empty refrigerator to see what I could quickly whip up for dinner. Having just received power back the day before the fridge was pretty bare. I found a half of eggplant, one small yellow squash, an onion, some shredded Gruyere and Parmesan cheese, and the prize was a ball of whole wheat dough left over from the from the day before. My excitement started to build thinking of a pissaladiere, a specialty if Nice France, which is a pizza-like dish I had some years back. Although some of the ingredients are different my culinary juices had been stimulated by an idea.
I started to preheat my oven to 500 degrees, which is always ready with a pizza stone in it, and quickly diced up all the vegetable ingredients. I heated a medium saute pan, added some regular olive oil and started to saute the onions until tender. Next I added the eggplant and squash, seasoned it with some garlic salt and fresh black pepper, and sauteed until all was tender, only a few minutes, (I peeled only the half eggplant). Once that was done I floured the dough and rolled it out into a rough rectangle and added a layer of the sauteed vegetables followed by the cheeses on top and placed it on the preheated pizza stone in the oven. A few minutes later I had a wonderful crispy rustic pizza which my wife, son, and I all enjoyed with a simple salad on the side. Sometimes it just all comes together for a simple but delicious quick ad-hoc meal.