Roasted vegetable and feta pizza

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 458.3
  • Total Fat: 24.9 g
  • Cholesterol: 25.2 mg
  • Sodium: 434.1 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.5 g

View full nutritional breakdown of Roasted vegetable and feta pizza calories by ingredient
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Introduction

A delicious way to pack a lot of veggies into one meal. This can be made with fewer calories by selecting a different pizza crust-- our store had only Boboli at the time I was shopping.
We also use gluten free crusts with this pizza.
A delicious way to pack a lot of veggies into one meal. This can be made with fewer calories by selecting a different pizza crust-- our store had only Boboli at the time I was shopping.
We also use gluten free crusts with this pizza.

Number of Servings: 2

Ingredients

    Pizza crust
    olive oil, 2tbs
    1 baby eggplant, diced
    1 red pepper, roasted and sliced
    1 red onion, sliced
    1 zucchini
    1 summer squash
    Diced tomatoes, 1/2 cup
    feta cheese, 2 oz

Directions

Preheat broiler.
Slice eggplant, onion, zucchini and squash and place in broiler pan. Drizzle with olive oil and place in broiler. Place red pepper in broiler as well.
Cook vegetables under broiler approximately 15-20 minutes, turning every 10 minutes. Cook red pepper until blackened.
Remove red pepper and place in paper bag or covered dish, 5-10 minutes.
Turn off broiler and preheat oven to 450.
Prepare crusts as directed. Sprinkle with diced tomato (trying to avoid liquid from saturating crust), then cover with roasted vegetables. Skin and slice the roasted pepper, and top pizza. Add feta crumbles and cook pizza for 15 minutes.

1-8 inch crust serves 2-3

Number of Servings: 2

Recipe submitted by SparkPeople user BAABWAJONES.

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