Pizza Primavera
Savour the flavours of feta cheese, olives and herbs in this pizza primavera, and pour a glass of Sangiovese wine.
Ingredients
2 small zucchini, cubed or sliced
1 small eggplant, cubed or sliced
Small red or green pepper, diced
1/2 onion, sliced
1 lb. (450 g) store-bought pizza dough
Extra-virgin olive oil
2 cloves garlic, minced
4 plum tomatoes, thinly sliced
A dozen black olives, pitted and halved
Feta cheese, crumbled (optional)
Fresh herbs (optional)
1 small eggplant, cubed or sliced
Small red or green pepper, diced
1/2 onion, sliced
1 lb. (450 g) store-bought pizza dough
Extra-virgin olive oil
2 cloves garlic, minced
4 plum tomatoes, thinly sliced
A dozen black olives, pitted and halved
Feta cheese, crumbled (optional)
Fresh herbs (optional)
Directions
- Preheat oven to 425°F.
- Roast zucchini, eggplant, pepper and onion for 5 minutes on a lightly oiled baking sheet.
- Meanwhile, divide dough in half and roll out 2 rounds. Transfer to baking sheets (dusted with cornmeal or flour); drizzle dough with a little olive oil and sprinkle with minced garlic.
- Cover with sliced tomatoes, divided evenly between each pizza, then add the roasted vegetables.
- Top with olives, feta cheese and some fresh herbs, if desired.
- Bake pizza primavera for about 10 minutes.
Nutritional information
Makes 8 servings. Per serving:
224 calories
7.5 g protein
7 g total fat (2.5 g saturated fat)
33 g carbohydrates
3 g fibre
11 mg cholesterol
462 mg sodium
