Individual mixed vegetable pizzas with blue cheese
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sun-dried tomatoes |
| 1 | cup | Boiling water |
| 1 | small | Eggplant; trimmed and peeled |
| 1 | large | Zucchini; trimmed |
| Cayenne pepper to taste | ||
| Light vegetable oil cooking spray | ||
| 1 | Roasted red bell pepper and | |
| 1 | Roasted yellow bell pepper | |
| (see separate recipe) | ||
| 8 | Baked individual pizza crusts | |
| (see separate recipe) | ||
| ¼ | cup | Rosie's pesto |
| (see separate recipe) | ||
| ½ | cup | Rosie's pizza sauce |
| (see separate recipe) | ||
| ¼ | cup | Crumbled blue cheese |
Directions
Preheat the broiler.
Put the sun-dried tomatoes in a small bowl and reconstitute by adding the boiling water and letting them soak for a few minutes.
Slice both the eggplant and the zucchini into ¼-inch rounds. Sprinkle with cayenne if desired. Place the rounds on the broiler rack and lightly coat with the cooking spray. Broil for 3 to 5 minutes, until brown. Flip the slices, spray the second side, and broil until brown. Remove the vegetables from the broiler. Set the oven to 400 degrees.
Slice the roasted peppers into thin strips. Drain the sun-dried tomatoes.
On each of the pizza crusts, spread ½ tablespoon pesto and 1 tablespoon pizza sauce. Scatter a few slices of eggplant, zucchini, roasted peppers, and sun-dried tomatoes over the pesto. Top each pizza with ½ tablespoon of the blue cheese. Place the pizzas on a cookie sheet and bake for about 10 minutes, until the cheese is bubbly.
Makes eight 5½ inch pizzas. Fat per pizza = 4.3 grams. Calories per pizza = 229.
Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 70 Converted by MM_Buster v2.0l.