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Ingredients

• 8 ounces sun-dried tomatoes, packed in oil
• 2 to 3 garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil, plus more for brushing top of pizza and drizzling
• 1 small eggplant, cut into 1/2-inch cubes
• 1/3 cup quartered artichoke hearts
• 1/2 cup diced roasted red bell peppers
• 1/3 cup pitted and halved Kalamata olives
• 2 tablespoons drained capers
• 2/3 cup grated feta cheese
• 1/4 cup Italian seasoned breadcrumbs
• 1 double recipe Oregano Pizza Dough
• 1/2 cup finely grated Parmesan

Description

Sicilian Double Stuffed Pizza - Sfincione

Emerils