Grilled Vegetable Pizza with Feta and Spinach

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.


6 servings (serving size: 1/3 pizza)

Recipe from

Cooking Light

Nutritional Information

Calories 309
Caloriesfromfat 27 %
Fat 9.2 g
Satfat 3.5 g
Monofat 3.8 g
Polyfat 0.9 g
Protein 11 g
Carbohydrate 47.1 g
Fiber 3.5 g
Cholesterol 17 mg
Iron 4.1 mg
Sodium 794 mg
Calcium 166 mg


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
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. 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.

June 1997
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