Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 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
- Preheat the broiler.
- Put the sun-dry tomatoes in a small bowl and reconstitute by adding the boiling water and letting them soak for a few min.
- 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.
- Slice the roasted peppers into thin strips. Drain the sun-dry tomatoes.
- 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.
- Makes eight 5 1/2 inch pizzas. Fat per pizza = 4.3 grams. Calories per pizza =
Languages
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% |
