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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 223
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