Entrees - Phase 2 - Grilled Vegetable Pizza with Feta and Spinach (vegetarian)

04-16-2009, 11:44 AM
Putting veggies on pizza is a great way to get more used to eating them, if you are veggie-phobic (as I once was). This recipes sounds delicious--just follow the suggestions in the red brackets to make it more SBD-safe.

Grilled Vegetable Pizza with Feta and SpinachFrom Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225013)

Any flavor of feta cheese will work in this pizza. The tangy, fresh spinach mixture is a nice contrast to the grilled veggies and cheese.

3 tablespoons balsamic vinegar
1 garlic clove, crushed
1 (1 1/4-pound) eggplant, cut crosswise into 1/4-inch-thick slices
1/2 teaspoon pepper
1/4 teaspoon salt
Cooking spray
2 (10-inch) Quick-and-Easy Pizza Crusts [Use your favorite WW pizza crust, or a Boboli WW one. If neither is an option, try making mini ones on WW pitas!]
2 teaspoons olive oil
2 cups chopped plum tomato (about 8 tomatoes)
1 cup (4 ounces) crumbled feta cheese with basil and tomato
2 tablespoons chopped fresh or 1 teaspoon dried oregano
2 cups thinly sliced spinach leaves
2 tablespoons balsamic vinegar

Prepare grill.

Combine 3 tablespoons vinegar and garlic in a small bowl; brush over both sides of eggplant slices. Sprinkle both sides of eggplant with pepper and salt. Place eggplant on grill rack coated with cooking spray; grill 2 minutes per side or until tender. Remove from grill; set aside.

Place 1 crust on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. [You may have to adjust this if the crust you use is pre-baked, like Boboli or pita bread] Turn crust, grill-mark side up; brush with 1 teaspoon oil. Arrange half of eggplant slices over crust, overlapping slightly. Top with half of tomato, cheese, and oregano. Cover and grill 3 to 4 minutes or until thoroughly heated; remove from heat. Combine spinach and 2 tablespoons vinegar in a small bowl. Top pizza with half of spinach mixture. Repeat with remaining crust and toppings.

Yield: 6 servings (serving size: 1/3 pizza)

CALORIES 309 (27% from fat); FAT 9.2g (sat 3.5g,mono 3.8g,poly 0.9g); IRON 4.1mg; CHOLESTEROL 17mg; CALCIUM 166mg; CARBOHYDRATE 47.1g; SODIUM 794mg; PROTEIN 11g; FIBER 3.5g

Cooking Light, JUNE 1997