Grilled Vegetable and Feta Pizza
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This vegetarian beauty can be made lactose-free by using sheep's or goat's milk feta cheese.
Servings: 8 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 260 |
| pro | 9 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 33 g |
| fibre | 6 g |
| chol | 17 mg |
| sodium | 810 mg |
| potassium | 157 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 14% |
| vit A | 8% |
| vit C | 28% |
| folate | 7% |
Suggested Recipes
-
1 zucchini, sliced lengthwise into 4 slices
5 thick (1/2-inch /1 cm) rounds eggplant
Half sweet red pepper, seeded
3 tbsp (45 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) whole wheat pizza dough
1/2 cup (125 mL) tomato pizza sauce
1 cup (250 mL) crumbled feta cheese
1/4 cup (50 mL) coarsely chopped pitted Kalamata olives
Preparation:
Tomato Pizza Sauce
Brush zucchini, eggplant and red pepper with 2 tbsp (25 mL) of the oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, 6 to 10 minutes. Cut into 2-inch (5 cm) pieces.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pizza sauce; top with vegetables. Sprinkle with feta and olives.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes.
Brush zucchini, eggplant and red pepper with 2 tbsp (25 mL) of the oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, 6 to 10 minutes. Cut into 2-inch (5 cm) pieces.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with remaining oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pizza sauce; top with vegetables. Sprinkle with feta and olives.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes.
Source
Canadian Living Magazine: June 2009
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