Uses fresh veggies from the garden if you have them.

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Name: Mediterranean Pizza
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Medium Tomatoes; 1 Tsp Olive oil; 1/2 Cup Red onion Chopped; 1 Small Zucchini Peeled and Thinly sliced; 3 Cloves Garlic Crushed; 1 Small Eggplant Peeled and Thinly sliced; 1 small Chicken breast Chopped and cooked; 1 14 oz can Artichoke hearts Drained; 1 Tsp Basil; 1 Tsp Oregano; 1/4 Tsp Pepper; 3/4 Cup mozzarella cheese Shredded; 1/2 Cup Feta cheese Crumbled

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INGREDIENTS

2 Medium Tomatoes
1 Tsp Olive oil
1/2 Cup Red onion ; Chopped
1 Small Zucchini ; Peeled and Thinly sliced
3 Cloves Garlic ; Crushed
1 Small Eggplant ; Peeled and Thinly sliced
1 small Chicken breast ; Chopped and cooked
1 14 oz can Artichoke hearts ; Drained
1 Tsp Basil
1 Tsp Oregano
1/4 Tsp Pepper
3/4 Cup mozzarella cheese ; Shredded
1/2 Cup Feta cheese ; Crumbled

Servings

INSTRUCTIONS

Make your whole wheat crust, bake 10 minutes til brown.

Saute chicken with dash of basil and oregano separately if it's not already cooked.

Saute eggplant, zucchini, onion, garlic with basil, oregano, pepper with the olive oil just for few minutes til cooked. Lastly add artichoke hearts and chicken as well to get them heated up and mixed together.

Placed tomato slices on paper towel, let stand 5 minutes.

After crust is baked til brown, spread 1/2 cup mozzarella cheese on crust.

Top with vegetable mixture and chicken and tomato slices. Sprinkle with 1/2 zip mozzarella cheese, add little more species is desired and top with feta cheese.

NOTES

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Mediterranean Pizza

2 Medium  Tomatoes 
1 Tsp Olive oil 
1/2 Cup Red onion  Chopped
1 Small Zucchini Peeled and Thinly sliced
3 Cloves Garlic Crushed
1 Small Eggplant Peeled and Thinly sliced
1 small Chicken breast Chopped and cooked
1 14 oz can Artichoke hearts Drained
1 Tsp Basil 
1 Tsp Oregano 
1/4 Tsp Pepper 
3/4 Cup mozzarella cheese Shredded
1/2 Cup Feta cheese Crumbled

Make your whole wheat crust, bake 10 minutes til brown.
Saute chicken with dash of basil and oregano separately if it's not already cooked.
Saute eggplant, zucchini, onion, garlic with basil, oregano, pepper with the olive oil just for few minutes til cooked.  Lastly add artichoke hearts and chicken as well to get them heated up and mixed together.
Placed tomato slices on paper towel, let stand 5 minutes.
After crust is baked til brown, spread 1/2 cup mozzarella cheese on crust.
Top with vegetable mixture and chicken and tomato slices.  Sprinkle with 1/2 zip mozzarella cheese, add little more species is desired and top with feta cheese.

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 4 Servings

Calories: 223
Calories from Fat: 104 (47%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 43.9mg		14 %
Sodium 482.7mg		17 %
Potassium 632.9mg		17 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 10.2g
Protein 15.7g		22 %
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.

About Our Nutrition Facts

Calories per serving: 223

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