This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"You better cut the pizza in four pieces because I'm not hungry enough to eat six."
-Yogi Berra, Philosopher and baseball player
Quite simply, pizza is the perfect food. This recipe has it all - good fats, good carbs, lots of fiber, great flavor - the perfect balanced meal!
Servings: 2 | Serving size: 1 individual pizza
Cooking Time: 45 Minutes
This recipe can be multiplied by 2,3,4.
This recipe also requires making Whole Wheat Pizza Dough and Roasted Garlic
Leftovers are good cold for breakfast. Recipe time does not include making the pizza dough.
|spray olive oil|
|16 ounces||eggplant (cut into 1 - 1 1/2 cubes)|
|1 medium||onion (peeled and cut into 8 wedges)|
|6 cloves||roasted garlic|
|12||grape tomatoes (halved)|
|1 Tbsp||olive oil|
|2 Tbsp||balsamic vinegar|
|6 large||leaves fresh basil (chiffonade)|
|fresh ground black pepper (to taste)|
|2 ounces||feta cheese (crumbled)|
|1/2||recipe whole wheat pizza dough|
Preheat the oven to 375°F.
Place a large skillet in the oven and after it is hot spray lightly with oil. Add the eggplant and onion to the pan and return the pan to the oven. Roast the veggies for about 20 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies. Spray lightly with oil if needed.
When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.
Preheat the oven to 500°F.
Pizza is best baked on a pizza stone, but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.
While the baking surface is heating, cut each clove of roasted garlic into quarters. Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.
Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don't work too hard to get a perfectly round shape.
Once the dough is formed, place it on the hot pizza stone and top with the roasted vegetable mixture.
Bake for approximately eight minutes, and then top with the feta cheese. Bake for another 3 - 5 minutes - until the cheese has melted. Remove from the oven and let it cool for about 90 seconds, slice and serve.
Serving size: 1 pizza (includes dough and toppings)
Amount Per Serving
|Calories 539||Calories from Fat 137|
|% Daily Value|
|Total Fat 16g||24%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 88g||29%|
|Dietary Fiber 18g||73%|
|Vitamin A 23%||Vitamin C 44%|
|Calcium 23%||Iron 26%|
|Vitamin K 23 mcg||Potassium 1213 mg|
|Magnesium 145 mg|