Roasted Red Pepper Eggplant Goat Cheese and Olive Pizza
Browse the article Roasted Red Pepper Eggplant Goat Cheese and Olive Pizza
Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza
Yield: Makes 4 servings
Ingredients:
Nonstick cooking spray
1
small eggplant, cut into 1/4-inch-thick slices
1
tablespoon olive oil
1/4
cup finely chopped onion
1
tablespoon minced fresh rosemary or 2 teaspoons dried rosemary
3
cloves garlic, minced
1/2
cup roasted red pepper strips
2
ounces goat cheese, crumbled
6
kalamata olives, pitted and halved
Black pepper
Preparation:
1.
Preheat oven to 500°F. Spray baking sheet with cooking spray. Place eggplant slices on pan; spray with cooking spray. Bake 8 to 10 minutes or until light golden. Turn slices over and bake 6 to 8 minutes or until slices are golden and very tender. Set aside.
2.
Meanwhile, heat oil, onion, rosemary and garlic in small skillet over medium heat. Cook and stir 3 to 4 minutes or until onion is translucent. Set aside.
3.
Place red peppers in food processor or blender; process until smooth. Set aside.
4.
Bake bread shell 3 to 4 minutes or until top is crisp and beginning to brown. Spread puréed red peppers evenly over pizza, leaving 1-inch border. Arrange eggplant over top, slightly overlapping slices. Spoon or brush onion mixture over eggplant. Top with cheese, olives and black pepper. Bake 3 to 5 minutes or until crust is deep golden.
Nutritional Information:
| Serving Size: | |
| Protein | 19 g |
| Fiber | 3 g |
| Carbohydrate | 59 g |
| Cholesterol | 24 mg |
| Saturated Fat | 4 g |
| Total Fat | 16 g |
| Calories from Fat | 19 % |
| Calories | 446 |
| Sodium | 837 mg |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 4 |
| Fat | 2 |
This recipe appears in:
Italian