Try this Vegetable Pizza with Feta Cheese recipe, or contribute your own.
Suggest a better descriptionIn this recipe, the vegetables are cooked in a flavorful citrus-vermouth mixture. You can, however, skip the procedure and use plain steamed or sauteted vegetables. A strong extra-virgin olive oil is a must for flavor, as its drizzled over the pizza at the very end. Preheat oven to 375 degrees. Combine first 7 ingredients in a large saucepan; bring to a boil. Add zucchini, squash, and bell pepper; reduce heat, and simmer 4 minutes. Add mushrooms; simmer 2 minutes. Drain well; discard liquid and peppercorns. Place pizza crust on a baking sheet. Sprinkle with half of beta; top with vegetable mixture. Sprinkle with remaining feta and parsley. Bake at 375 degrees for 10 minutes or until thoroughly heated (cheese will not melt). Drizzle with olive oil. Yield: 6 servings (serving size: 1 wedge). CALORIES 296 (29% from fat); FAT 9.5g (sat 3.8g, mono 4g, poly 1.3g); PROTEIN 12.8g; CARB 39.4g; FIBER 2.6g: CHOL 19mg; IRON 3mg; SODIUM 657mg; CALC 165mg Recipe by: Cooking Light, September 1997, page 97 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 6 | ||
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Calories: 220 | ||
Calories from Fat: 119 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 219.5mg | 8 % | |
Potassium 401.5mg | 11 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.2g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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