Toomay125: Pizza Primavera

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Pizza Primavera

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Pizza

 

Amount Measure Ingredient -- Preparation Method

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1 pizza crust (12-inch crust)

1/4 cup tomato paste (low-sodium)

2 tablespoons Sherry

1 teaspoon dried oregano

2 cloves garlic -- minced

1 medium eggplant (about 1 pound)

2 medium tomatoes -- sliced

1/2 cup fresh basil leaves -- minced

2 tablespoons capers -- drained and minced

1 cup mozzarella cheese, part skim milk -- shredded

2 tablespoons Parmesan cheese -- grated

 

Prepare pizza crust from Pizza Dough recipe or use a commercial crust

for an Almost Instant pizza. Preheat the oven or outdoor grill to 425

degrees F. Mix together the tomato paste, sherry, oregano, and garlic.

Spread this over the prepared crust. Peel the eggplant and cut it in

half lengthwise. Cut the halves into thin strips and fan them over the

sauce. Arrange the tomato slices on top, then evenly sprinkle on the

basil and capers. Evenly distribute the cheeses over everything. Bake

for 20 minutes. Serve immediately.

 

Recommended companion dishes: Mediterranean Salad

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 226

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 85 Calories; 4g Fat (43% calories

from fat); 7g Protein; 5g Carbohydrate; 12mg Cholesterol; 162mg Sodium

 

NOTES : Almost Instant!

 

These are all of the wonderful summer vegetables that you commonly find

in a pasta primavera, but on a pizza. The flavor is well balanced and

fresh tasting.

 

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