This vegetarian beauty can be made lactose-free by using sheep's or goat's milk feta cheese.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2009
- 1 zucchini sliced lengthwise into 4 slices
- 5 eggplant
- 1/2 sweet red pepper seeded
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb whole wheat pizza dough
- 1/2 cup Tomato Pizza Sauce recipe
- 1 cup crumbled feta cheese
- 1/4 cup coarsely chopped pitted kalamata olive
MethodTomato 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.
Nutritional facts Per slice: about
- Sodium 810 mg
- Protein 9 g
- Calories 260.0
- Total fat 13 g
- Potassium 157 mg
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 33 g
- Iron 14.0
- Folate 7.0
- Calcium 12.0
- Vitamin A 8.0
- Vitamin C 28.0