Grilled Eggplant and Fresh Mozzarella Pizza
This recipe makes 8 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 346 |
| pro | 13 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 24 mg |
| sodium | 552 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 23 |
| vit A | 6 |
| vit C | 13 |
| folate | 60 |
Look for fresh mozzarella and bocconcini cheeses in sealed bags or tubs of water at deli counters. For a delicious splurge, use buffalo mozzarella, a flavourful fresh mozzarella made from water-buffalo milk.
Ingredients
- 8 oz fresh mozzarella or bocconcini cheese
- 1 small eggplant, thinly sliced
- 2 tbsp vegetabIe oil
- 1/4 tsp each salt and pepper
- 1 Pizza Dough recipe
- 1 cup Tomato Pizza Sauce recipe
- 1/4 cup fresh basil leaves
- 6 anchovy fillets or drained rinsed capers
Preparation
Brush eggplant with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
On lightly floured surface, roll out dough into 14-inch (35 cm) round; centre on greased pizza pan. Spread with tomato sauce; sprinkle with basil. Top with eggplant, anchovies and mozzarella.
Bake in bottom third of 425°F (220°C) oven until cheese is bubbly and crust is golden and slightly puffed, 20 minutes.
Additional information : Tip: You can also broil eggplant on foil-lined baking sheet, turning once, until golden and translucent, about 5 minutes.
Source : Canadian Living Magazine: May 2007
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