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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Vegetables -- In a medium size bowl, add the eggplant, red pepper and onion. Toss with the olive oil, pesto, salt and pepper. Roast at 450 on a cookie or baking sheet covered in parchment paper or foil for about 10-15 minutes until slightly golden brown and lightly soft. | 2. Crust -- Mix the olive oil, red pepper flakes and minced garlic and brush on the pizza crust. | 3. Pizza -- Now after the vegetables are done. Top the pizza. Alternate the eggplant slices, onions, red pepper, artichoke hearts, olives, sundried tomatoes and the crumbled feta cheese. | 4. Bake according to the pizza crust directions. I usually bake mine on a pre heated pizza stone at 425-450 for about 15 minutes until the crust is brown and the feta slightly melts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pre pizza crust	1			403.4676	0.0	89.7602	2.2667
japanese eggplant	1		cut	403.4676	0.0	89.7602	2.2667
red pepper	1		cut	1.25	0.2753	0.0584	0.0138
water artichoke heart	4		water-packed chopped	403.4676	0.0	89.7602	2.2667
onion	1		cut sliced	44.0	10.274000000000001	1.21	0.11
sun tomato	7		sun-dried chopped	403.4676	0.0	89.7602	2.2667
greek olive	10		cut	403.4676	0.0	89.7602	2.2667
green olive	10		cut	403.4676	0.0	89.7602	2.2667
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red pepper flake	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
pesto sauce	1	teaspoon		21.945	0.5297	0.5161	1.974
feta	1	cup	crumbled	396.0	6.135	21.315	31.92
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.