I had eggplant, portabello and shitake mushrooms in my fridge, so I roasted these and chopped them fine for the topping. We prefer a greek yogurt and flour crust, so I make up quick batch and rolled out a 12 inch round. I substituted 1 Tbsp of jarred pesto for the sauce as that was what I had available. The eggplant and mushrooms were so meaty tasting - my husband loved this recipe, and he hates eggplant! This will definitely be going into our dinner rotation. Thanks for the great and adaptable recipe.