Homemade Pizza Biance
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 172.2
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 243.6 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.0 g
- Protein: 8.7 g
View full nutritional breakdown of Homemade Pizza Biance calories by ingredient
Introduction
A delicious a semi-healthy, vegetarian pizza dish I made one night, it's not as low-fat as I would have liked but it was a great first attempt. A delicious a semi-healthy, vegetarian pizza dish I made one night, it's not as low-fat as I would have liked but it was a great first attempt.Number of Servings: 8
Ingredients
-
365 Organic While Wheat Pizza Crust
Mozarella Cheese
Olive Oil
Garlic Cloves
Eggplant
Parmesan Cheese
Ground Pepper
(optional) Truffle-infused Salt
Directions
Pre-heat oven to 400 degrees.
Start by adding 4 tsb of olive oil to a saute pan on medium heat. Peel and smash smash 2 cloves of garlic (smashing them lets the favor out) and add both to the olive oil. keep an eye on the garlic so it doesn't burn. Cook the galic oil for about 10 minutes. While your oil is infusing, cut up one medium-to-large eggplant. I find the skin to be rather tough, so I cut the skin off mine and julien the eggplant flesh, including the inner seedy-part. Carefully remove about 1/2 tbs of the garlic infused oil and brush the pizza crust with the oil. Season with salt, pepper, and oregano. I take 1/4 of the cup of cheese and spread that on the bottom. Sprinkle on the Parmesan cheese. Throw the eggplant into the pan with the rest of the garlic oil and saute for about 10 minutes. I seasoned with a little truffle-infused salt and pepper, but this is optional. Once an amber brown color, remove the eggplant from heat and carefully spread out on the pizza dough. Add the rest of the cheese to the top and sprinkle with freshly ground black pepper.
Cook at 400 degrees for 15-20 minutes or until the cheese starts to
Serving Size: makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user TMART06.
Start by adding 4 tsb of olive oil to a saute pan on medium heat. Peel and smash smash 2 cloves of garlic (smashing them lets the favor out) and add both to the olive oil. keep an eye on the garlic so it doesn't burn. Cook the galic oil for about 10 minutes. While your oil is infusing, cut up one medium-to-large eggplant. I find the skin to be rather tough, so I cut the skin off mine and julien the eggplant flesh, including the inner seedy-part. Carefully remove about 1/2 tbs of the garlic infused oil and brush the pizza crust with the oil. Season with salt, pepper, and oregano. I take 1/4 of the cup of cheese and spread that on the bottom. Sprinkle on the Parmesan cheese. Throw the eggplant into the pan with the rest of the garlic oil and saute for about 10 minutes. I seasoned with a little truffle-infused salt and pepper, but this is optional. Once an amber brown color, remove the eggplant from heat and carefully spread out on the pizza dough. Add the rest of the cheese to the top and sprinkle with freshly ground black pepper.
Cook at 400 degrees for 15-20 minutes or until the cheese starts to
Serving Size: makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user TMART06.