Veggie Pizza

Embell0830

Sorry I don't have a picture, but tonight I made a veggie pizza that tasted as good as it looked. This totally satisfied my pizza craving.

1 Boboli whole wheat thin crust
1 tbsp olive oil
3 cloves minced garlic
1.5 c. roasted eggplant (1 large eggplant works)
0.5 c. roasted baby portabella mushrooms
2 roma tomatoes
0.5 c. sargento reduced fat 4 cheese italian shredded
0.5 c. crumbled feta
fat-free olive oil cooking spray
salt

1. Preheat oven to 400F.
2. Cut eggplant into medium sized chunks, lay out on cookie sheet and spray w/ cooking spray, season with a little salt, and bake for ~40min.
3. Put mushrooms on a separate cookie sheet and bake at same temp for 10 min.
4. Slice both tomatoes thin/medium thickness.
5. Preheat oven to 450F.
6. Brush olive oil on pizza.
7. Spread minced garlic evenly on pizza
8. Evenly distribute mushrooms and eggplant
9. Place tomatoes on pizza. (I placed them in a circle around the middle).
10. Sprinkle shredded cheese then feta evenly.
11. Bake for 8-10 mins. I put the pizza directly on the oven rack for a crispy crust.

I roasted my veggies in the morning to save on time at dinner. I love that I could have more then on slice and the feta gave it a great tangy flavor. This could really be made without the olive oil and shredded cheese, which would cut out a little more fat and calories. I was just playing around with what I had.

Serves 6
Nutrition
Calories 116
Total fat 7g
Saturated 3.2g
Poly 0.4g
Mono 2.4g
Trans 0g
Cholesterol 16.1mg
Sodium 252.7mg
Potassium 165.7mg
Total Carbs 7.8g
Fiber 1.8g
Sugars 1.3g
Protein 6.2g