See Also: Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza(recipes)
Artichoke Heart, Olive and Goat Cheese Pizza(recipes)
Roasted Red Onion, Artichoke and Blue Cheese Ciabatta Pizza(recipes)
Roasted Eggplant Dip(recipes)
Roasted Eggplant Spread(recipes)
Roasted Eggplant Rolls(recipes)
Roasted Eggplant Spread with Focaccia(recipes)
Olive and pepper tart(recipes)
Italian Eggplant with Millet and Pepper Stuffing(recipes)
Beef Casserole with Sweet Pepper and Eggplant(recipes)

Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza (recipes)


Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza

Yield: Makes 4 servings



Ingredients:



Nonstick cooking spray

1small eggplant, cut into 1/4-inch-thick slices

1tablespoon olive oil

1/4cup finely chopped onion

1tablespoon minced fresh rosemary or 2 teaspoons dried rosemary

3cloves garlic, minced

1/2cup roasted red pepper strips

1(12-inch) round prepared Italian bread shell or New York-Style Pizza Crust (recipe follows)

2ounces goat cheese, crumbled

6kalamata olives, pitted and halved

Black pepper









Preparation:





1.Preheat oven to 500°F. Spray baking sheet with cooking spray. Place eggplant slices on pan; spray with cooking spray. Bake 8 to 10 minutes or until light golden. Turn slices over and bake 6 to 8 minutes or until slices are golden and very tender. Set aside.2.Meanwhile, heat oil, onion, rosemary and garlic in small skillet over medium heat. Cook and stir 3 to 4 minutes or until onion is translucent. Set aside. 3.Place red peppers in food processor or blender; process until smooth. Set aside.4.Bake bread shell 3 to 4 minutes or until top is crisp and beginning to brown. Spread puréed red peppers evenly over pizza, leaving 1-inch border. Arrange eggplant over top, slightly overlapping slices. Spoon or brush onion mixture over eggplant. Top with cheese, olives and black pepper. Bake 3 to 5 minutes or until crust is deep golden.









Nutritional Information:







Serving Size:







Protein

19 g







Fiber

3 g







Carbohydrate

59 g







Cholesterol

24 mg







Saturated Fat

4 g







Total Fat

16 g







Calories from Fat

19 %







Calories

446







Sodium

837 mg









Dietary Exchange:







Meat

1/2







Vegetable

1







Starch

4







Fat

2







New York-Style Pizza Crust

Yield: Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- i

This thin pizza crust contains no oil.





Ingredients:



2/3cup warm water (110° to 115°F)

1teaspoon sugar

1/2(1/4-ounce) package rapid-rise or active dry yeast

1-3/4cups all-purpose or bread flour

1/2teaspoon salt

1tablespoon cornmeal (optional)









Preparation:





1.Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.2.Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.3.Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.4.Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.5.Preheat oven to 500°F. Follow directions for individual recipes, baking pizza on bottom rack of oven.









Nutritional Information:







Serving Size: 1/4 of total recipe







Sodium

292 mg







Protein

6 g







Fiber

2 g







Carbohydrate

43 g







Saturated Fat









Total Fat









Calories from Fat

2 %







Calories

206









Dietary Exchange:







Starch

3