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Pizza with eggplant and other garden vegetables

Pizza with eggplant and other garden vegetables

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 330
  • Lipides 24 g 37 %
    • Saturated fat  6 g
    • ++ Trans fat 0 g 31 %
  • Cholesterol 20 mg
  • Sodium  530 mg 22 %
  • Carbohydrate 19 g 6 %
    • Fibre  4 g 16 %
    • Sugars  5 g
  • Protein 14 g
    • Vitamin A 50 %
    • Vitamin C 25 %
    • Calcium 30 %
    • Iron 15 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 200oC (400oF).
  2. Brown eggplant slices in skillet over high heat, in three batches, using 15 mL (1 tablespoon) olive oil each time. Reserve. Blanch asparagus and rapini. Reserve.
  3. Place pizza dough on a baking sheet. Brush with dried-tomato pesto, except around the edge. Sprinkle on grated carrots and then garnish with eggplant slices; top with asparagus and rapini. Season with salt and pepper.
  4. Sprinkle grated tofu and cheese overtop and bake pizza for about 20 minutes. To finish baking, broil until cheese and crust reach desired doneness.
  5. Serve pizza garnished with fresh basil leaves and a splash of hot oil, if desired.

Variation: You can replace the whole-wheat pizza dough by a large round of whole-wheat pita bread.

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