Mediterranean Pizza

Mediterranean Pizza Enlarge Image
1 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
1 slice each
Yields:
1 pizza
Prep:
25 mins
Bake:
16 mins to 18 mins 400°
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Mediterranean Pizza

Ingredients
3/4
canned no salt added cannellini beans (white kidney beans), rinsed and drained
1
10 ounce whole wheat thin-crust pizza shell
4
teaspoons olive oil
1
cup peeled and diced eggplant
1/2
cup finely chopped zucchini
1/2
cup chopped onion (1 medium)
3
cloves garlic, minced
1/2
cup chopped tomato (1 medium)
1/2
cup pitted Kalamata olives, halved
1/2
cup crumbled reduced-fat feta cheese (2 ounces)
1
tablespoon lemon juice
1
teaspoon dried oregano, crushed
1/2
teaspoon sugar
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1/2
cup shredded Italian blend cheeses (2 ounces)

Directions

  1. Preheat oven to 400 degrees F. In a small bowl mash the beans with a fork or potato masher. Place pizza shell on a baking sheet. Spread the mashed beans evenly over shell; set aside.
  2. In a large skillet heat 1 teaspoon of the olive oil over medium-high heat. Add eggplant, zucchini, onion, and garlic; cook and stir about 5 minutes or until vegetables begin to soften. Remove from heat. Stir in tomatoes, olives, and feta cheese.
  3. In a small screw-top jar combine the remaining 3 teaspoons olive oil, the lemon juice, oregano, sugar, salt, and pepper. Cover and shake well. Add to eggplant mixture; toss to coat.
  4. Spread eggplant mixture over pizza shell to within inch of edges. Sprinkle with shredded cheese. Bake for 16 to 18 minutes or until cheese begins to brown. Cut pizza into 6 slices.

Nutrition Facts

(Mediterranean Pizza)
    Per serving:
  • 282 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 10 mg chol.,
  • 733 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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