Grilled Eggplant & Artichoke Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
(1) Box Jiffy Pizza Crust mix(7) fresh basil leaves (give or take)(1/2) cup marinara/spaghetti sauce(10) marinated artichoke hearts (quarters)(4) Tbsp Parmesan-Romano cheese(1.5) Tbsp yellow cornmeal(0.5) lb. fresh eggplant(1) Medium Garlic Clove, chopped
This pizza makes about six slices. Preheat oven to 425 degrees F.
Start with the eggplant. Peel eggplant and cut 1/2" slices (about 1/2 lb. worth). Grill them in a frying pan or on the grill for 5-6 minutes coating both sides with cooking spray before flipping. When eggplant is soft and dark (preferably slightly charred), remove from heat and cut into thin strips. Set aside. Cut artichoke heart quarters in half. Set aside. Chop basil to preference. Bigger pieces are delicious on this pizza. Chop medium garlic clove; set aside. Once your toppings are all cut/chopped and set aside, prepare pizza dough as directed. Sprinkle yellow cornmeal onto pizza pan or cookie sheet. Roll kneaded dough until 14"-16" across. Bake for 3 minutes at 425 (without toppings). Remove from oven, and spread marinara sauce over dough. Distribute artichoke hearts, basil, garlic, and grilled eggplant across the sauce. Finally, sprinkle the 4 tbsp of cheese evenly over the toppings. Bake for 18-22 minutes (for soft or crispy). Remove from oven and let stand 3-5 minutes before serving. Cut into six slices and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user MRDPEARCE.
Start with the eggplant. Peel eggplant and cut 1/2" slices (about 1/2 lb. worth). Grill them in a frying pan or on the grill for 5-6 minutes coating both sides with cooking spray before flipping. When eggplant is soft and dark (preferably slightly charred), remove from heat and cut into thin strips. Set aside. Cut artichoke heart quarters in half. Set aside. Chop basil to preference. Bigger pieces are delicious on this pizza. Chop medium garlic clove; set aside. Once your toppings are all cut/chopped and set aside, prepare pizza dough as directed. Sprinkle yellow cornmeal onto pizza pan or cookie sheet. Roll kneaded dough until 14"-16" across. Bake for 3 minutes at 425 (without toppings). Remove from oven, and spread marinara sauce over dough. Distribute artichoke hearts, basil, garlic, and grilled eggplant across the sauce. Finally, sprinkle the 4 tbsp of cheese evenly over the toppings. Bake for 18-22 minutes (for soft or crispy). Remove from oven and let stand 3-5 minutes before serving. Cut into six slices and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user MRDPEARCE.
Nutritional Info Amount Per Serving
- Calories: 183.9
- Total Fat: 5.3 g
- Cholesterol: 3.3 mg
- Sodium: 478.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.1 g
- Protein: 4.7 g
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