Vegetarian Mediterranean Pizza

Name: Vegetarian Mediterranean Pizza
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 1 Pizza, 8 serving(s)
Ingredients: 1 unbaked pizza crust; 1 -2 tablespoon cornmeal; 1/4 cup ready-made bruschetta, flavour up to you; 1 -1 1/2 cup 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

Be the first to review this recipe

Recipe by luvcookn

This is a wonderful pizza! I got this recipe from the Alive magazine that I pick up at the health food store. Use whatever kind of crust you like. I make my own out of 1/2 whole wheat and 1/2 white flour. That gives you the goodness of whole wheat....but a lighter crust than using all whole wheat. I have added fresh spinach to the recipe...and it works wonderfully. For the best flavour, slightly blacken the grilled eggplant. My pic is not very good....but will post another when I make again. Enjoy!

READY IN: 57mins

SERVES: 8

YIELD: 1 Pizza

UNITS: US

INGREDIENTS

Nutrition

1

unbaked pizza crust
1 -2

tablespoon cornmeal
¹⁄₄

cup ready-made bruschetta, flavour up to you
1 - 1 ¹⁄₂

cup 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

DIRECTIONS

Preheat oven to 450 degrees.
Shape and stretch dough into a 12" circle.
Sprinkle the counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan.
Spread bruschetta evenly over top. Sprinkle with basil and oregano.
Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top.
Bake for 12 - 15 minutes.

Submit a Recipe Correction