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.

Yield: 6 servings (serving size: 1/3 pizza)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 27%
  • Fat: 9.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 11g
  • Carbohydrate: 47.1g
  • Fiber: 3.5g
  • Cholesterol: 17mg
  • Iron: 4.1mg
  • Sodium: 794mg
  • Calcium: 166mg


  • 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


  1. Prepare grill.
  2. 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.
  3. 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.
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