Grilled Vegetable Pizza With Feta and Spinach

prep time:: 0 min

Serving size: 6

ingredients

3 tbsp balsamic vinegar
1 garlic clove -- crushed
1 eggplant -- (1-1/4-pound) cut
crosswise into 1/4-inch-thick slices
1/2 tsp pepper
1/4 tsp salt
Cooking spray
2 Quick-and-Easy Pizza Crusts -- (10-inch)
2 tsp olive oil
2 C chopped plum tomato (about 8 tomatoes)
1 C crumbled feta cheese with basil and tomato -- (4 ounces)

directions

2 tablespoons chopped fresh or 1 teaspoon dried oregano 2 cups thinly sliced spinach leaves 2 tablespoons balsamic vinegar

Any flavor of feta cheese will work in this pizza. The tangy, fresh spinach mixture is a nice contrast to the grilled veggies and cheese. 1. Prepare grill. 2. Combine 3 tablespoons vinegar and garlic in a small bowl; brush over both sides of eggplant slices. Sprinkle both sides of eggplant with pepper and salt. Place eggplant on grill rack coated with cooking spray; grill 2 minutes per side or until tender. Remove from grill; set aside. 3. Place 1 crust on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. Turn crust, grill-mark side up; brush with 1 teaspoon oil. Arrange half of eggplant slices over crust, overlapping slightly. Top with half of tomato, cheese, and oregano. Cover and grill 3 to 4 minutes or until thoroughly heated; remove from heat. Combine spinach and 2 tablespoons vinegar in a small bowl. Top pizza with half of spinach mixture. Repeat with remaining crust and toppings. SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 130

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Per Serving (excluding unknown items): 108 Calories; 7g Fat (56.9% calories from fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 288mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

NOTES : Yield: 6 servings

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Martie