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Grilled Vegetable Pizza with Feta and SpinachFrom Cooking Light
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
Grilled Vegetable Pizza with Feta and SpinachFrom Cooking Light
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