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A little bit about this recipe...
This is a wonderful pizza! For the best flavour...slightly blacken the grilled eggplant.
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Prep Time45 Minutes |
Cook Time12 Minutes |
Servings8 |
1 unbaked pizza crust
1/4 cup ready-made bruschetta, flavour up to you
1 to 1 1/2 cups fresh baby spinach
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 artichoke hearts, cooked, canned and thinly sliced
6 sun-dried tomatoes packed in oil, thinly sliced
1 small eggplant, thinly sliced and grilled
3 ounces mozzarella cheese, grated
1 ounce asiago cheese, grated
Step 1 |
Preheat oven to 450 degrees. |
Step 2 |
Shape and stretch dough into a 12" circle. |
Step 3 |
Sprinkle the counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan. |
Step 4 |
Spread bruschetta evenly over top. Sprinkle with basil and oregano. |
Step 5 |
Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top. |
Step 6 |
Bake for 12 - 15 minutes. |
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