Super Yummy Vegan Pizza

1 cup pineapple, cubed
2 tomatoes, sliced into rounds
2 bell peppers, sliced into strips
2 onions, sliced into strips
1 christophene, cubed
1/2 an eggplant, cubed
1 cup shredded cabbage
2 garlic cloves, minced (more if you like garlic)
1 scotch bonnet pepper, minced (wear gloves!)
1 tablespoon Italian seasoning
1/2 teaspoon salt
pasta sauce to cover dough
1 tablespoon oil
cornmeal for dusting

Prepare pizza dough (or you can use calzone dough). Roll out dough to fit your baking sheet. Grease baking sheet and sprinkle with a little cornmeal and place rolled out dough on it. Coat rolled out dough with the oil. Spread pasta sauce over the dough. Start with tomato and layer over pizza. Then layer the eggplant, the christophene, the scotch bonnet, then the cabbage, the garlic, the bell pepper, the onions and finish with the pineapple. Sprinkle Italian seasoning and salt over everything and bake at 450 F for 20-30 minutes or until dough starts to turn golden brown and onions and pineapple have brown edges. Serve with hot sauce or hot pepper flakes if you like it really spicy. This is the best pizza ever, you don’t even need cheese. The sweetness of the pineapple really compliments the spicy/salty/savory flavor of all the other veggies. I get the “pizza crazies” when I make it and eat it like 4 days in a row. You can try any veggie combination you like. Ideas to try are substituting the cabbage for spinach, or the eggplant for mushrooms etc…