Pesto Pizza Minis Recipe

Published on
By : dLife Editors

Thin eggplant disks are the base of this vegetarian “pizza,” spread with spinach pesto and topped with melted Fontina

Summary

Print Recipe
Cook time: 35 Minutes
Prep time: 10 Minutes
Idle time:
Level Easy
Servings: People
Unit:
12.5g
Carbs
8g
Sat. fat
5g
Fibers
427mg
Sodium
10g
Protein
269kcal
Calories
12.5g
Carbs
8g
Sat. fat
5g
Fibers
427mg
Sodium
10g
Protein
269kcal
Calories

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

  1. Preheat oven to 375°F.
  2. Spray cookie sheet pan liberally with cooking spray.
  3. Place eggplant in single layer on cookie sheet. Brush tops with olive oil. Sprinkle with pinch of salt and pepper.
  4. Bake for 15 minutes. Remove from oven, and turn the eggplant slices.
  5. Return to oven and bake for an additional 10-15 minutes, until slices are crisp and golden.
  6. Remove from oven, and top each eggplant slice with 1 tsp spinach pesto. Sprinkle with Fontina.
  7. 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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