My Portobello Pizzas (http://calorieconsciousgourmet.blogspot.com/2010/03/portobello-mushroom-pizzas.html) are my go-to recipe when I'm craving pizza but trying to watch my carb intake. Unfortunately, the cravings were off the charts recently and I got a little tired of the portobellos. Eggplants were on sale at the grocery store, so I gave it a try as my pizza base, and it worked beautifully. This is a good way to sneak more vegetables into your diet and satisfy your pizza craving without feeling guilty.
Mini Eggplant Pizzas
1 medium-largish purple eggplant
1.5 cups pizza sauce (your favorite jarred brand, or whip up your own with my simple recipe below)
2 cups grated mozzarella cheese
fresh basil leaves (optional)
olive oil for brushing the eggplant slices
salt and pepper
Preheat the oven to 425. Slice the eggplant into 1/2 inch thick discs. Brush each side with olive oil and place on a baking sheet. Season the slices with salt and pepper (one side is fine). Bake for 5 minutes, then flip them over and bake for 5 more. Top the slices with desired amount of sauce and cheese. Put back in the oven and bake until cheese is melted and slightly browned, about 5 minutes. Top with fresh basil leaves.
Simple Pizza Sauce
1 15 ounce can tomato sauce
2 cloves of garlic, minced
1 tsp olive oil
1 tsp dried oregano
1/2 tsp onion powder
pinch red pepper flakes
salt and pepper to taste
In a medium saucepan, warm the olive oil up on medium heat, then add the garlic and saute for 1 minute. Add the tomato sauce, oregano, onion powder, red pepper flakes, and salt and pepper. The amount of salt you add will depend on how salty the tomato sauce is - start with a small amount and add more if necessary. Bring to a low bubble, then reduce to simmer and cook until sauce is thick, about 15-20 minutes.
No comments:
Post a Comment