Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 1997

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

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Directions

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  • Prepare grill.

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  • 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.

Nutrition Facts

309 calories; calories from fat 27%; fat 9.2g; saturated fat 3.5g; mono fat 3.8g; poly fat 0.9g; protein 11g; carbohydrates 47.1g; fiber 3.5g; cholesterol 17mg; iron 4.1mg; sodium 794mg; calcium 166mg.
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