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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
MethodDrain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on paper towel–lined tray; let stand for 30 minutes.
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.
Nutritional facts Per slice: about
- Sodium 552 mg
- Protein 13 g
- Calories 346.0
- Total fat 14 g
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 43 g
- Iron 23.0
- Folate 60.0
- Calcium 19.0
- Vitamin A 6.0
- Vitamin C 13.0