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Receta Individual Mixed Vegetable Pizzas With Blue Cheese

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Raciónes: 8

Ingredientes

Cost per serving $0.83 view details
  • 1/2 c. sun-dry tomatoes
  • 1 c. boiling water
  • 1 sm eggplant, trimmed and peeled
  • 1 lrg zucchini, trimmed Cayenne pepper to taste Light vegetable oil cooking spray
  • 1 x roasted red bell pepper and
  • 1 x roasted yellow bell pepper (see separate recipe)
  • 8 x baked individual pizza crusts (see separate recipe)
  • 1/4 c. Rosie's pesto (see separate recipe)
  • 1/2 c. Rosie's pizza sauce (see separate recipe)
  • 1/4 c. crumbled blue cheese

Direcciones

  1. Preheat the broiler.
  2. Put the sun-dry tomatoes in a small bowl and reconstitute by adding the boiling water and letting them soak for a few min.
  3. Slice both the eggplant and the zucchini into 1/4-inch rounds. Sprinkle with cayenne if you like. Place the rounds on the broiler rack and lightly coat with the cooking spray. Broil for 3 to 5 min, till brown. Flip the slices, spray the second side, and broil till brown. Remove the vegetables from the broiler. Set the oven to 400 degrees.
  4. Slice the roasted peppers into thin strips. Drain the sun-dry tomatoes.
  5. On each of the pizza crusts, spread 1/2 Tbsp. pesto and 1 Tbsp. pizza sauce. Scatter a few slices of eggplant, zucchini, roasted peppers, and sun-dry tomatoes over the pesto. Top each pizza with 1/2 Tbsp. of the blue cheese. Place the pizzas on a cookie sheet and bake for about 10 min, till the cheese is bubbly.
  6. Makes eight 5 1/2 inch pizzas. Fat per pizza = 4.3 grams. Calories per pizza =

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Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 8 servings
Calories 45  
Calories from Fat 13 29%
Total Fat 1.51g 2%
Saturated Fat 0.84g 3%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 136mg 6%
Potassium 359mg 10%
Total Carbs 6.64g 2%
Dietary Fiber 2.7g 9%
Sugars 3.56g 2%
Protein 2.43g 4%
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