MENU
 
 
 
 

  • Individual Mixed Vegetable Pizzas With Blue Cheese

    0 votes
    Individual Mixed Vegetable Pizzas With Blue Cheese
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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

    Directions

    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 =

    Similar Recipes

    Leave a review or comment