Thin eggplant disks are the base of this vegetarian “pizza,” spread with spinach pesto and topped with melted Fontina
Cook time: 35 Minutes
Prep time: 10 Minutes
Idle time:
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Ingredients
- olive oil cooking spray
- 2 globe eggplants sliced into 1/4-inch thin rounds
- 2 tbsp Olive Oil
- 1/4 tsp salt
- 1/4 tsp Pepper
- 1/2 cup spinach pesto
- 1/2 cup grated Fontina cheese
Instructions
- Preheat oven to 375°F.
- Spray cookie sheet pan liberally with cooking spray.
- Place eggplant in single layer on cookie sheet. Brush tops with olive oil. Sprinkle with pinch of salt and pepper.
- Bake for 15 minutes. Remove from oven, and turn the eggplant slices.
- Return to oven and bake for an additional 10-15 minutes, until slices are crisp and golden.
- Remove from oven, and top each eggplant slice with 1 tsp spinach pesto. Sprinkle with Fontina.
- Return to 350°F oven. Bake 3 minutes, or until cheese is melted. Serve immediately
Additional information
Nutrition Facts
Pesto Pizza Minis
Amount Per Serving
Calories 269
% Daily Value*
Sodium 427mg
18%
Total Carbohydrates 12.5g
4%
Dietary Fiber 5g
20%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Pesto Pizza Minis
Amount Per Serving
Calories 269
% Daily Value*
Sodium 427mg
18%
Total Carbohydrates 12.5g
4%
Dietary Fiber 5g
20%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
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