Individual Mixed Vegetable Pizzas With Blue Cheese

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy		Veg06	8	Servings

INGREDIENTS

1/2	c	Sun-dried tomatoes
1	c	Boiling water
1		Eggplant, trimmed and peeled
1		Zucchini, trimmed
		Cayenne pepper to taste
		Light vegetable oil cooking
		spray
1		Roasted red bell pepper and
1		Roasted yellow bell pepper
		see separate recipe
8		Baked individual pizza
		crusts
		see separate recipe
1/4	c	Rosie's pesto
		see separate recipe
1/2	c	Rosie's pizza sauce
		see separate recipe
1/4	c	Crumbled blue cheese

INSTRUCTIONS

Preheat the broiler.  Put the sun-dried tomatoes in a small bowl and
reconstitute by adding  the boiling water and letting them soak for a
few minutes.  Slice both the eggplant and the zucchini into 1/4-inch
rounds.  Sprinkle with cayenne if desired. Place the rounds on the
broiler  rack and lightly coat with the cooking spray. Broil for 3 to 5
minutes, until brown. Flip the slices, spray the second side, and
broil until brown. Remove the vegetables from the broiler. Set the
oven to 400 degrees.  Slice the roasted peppers into thin strips. Drain
the sun-dried  tomatoes.  On each of the pizza crusts, spread 1/2
tablespoon pesto and 1  tablespoon pizza sauce. Scatter a few slices of
eggplant, zucchini,  roasted peppers, and sun-dried tomatoes over the
pesto. Top each  pizza with 1/2 tablespoon of the blue cheese. Place
the pizzas on a  cookie sheet and bake for about 10 minutes, until the
cheese is  bubbly.  Makes eight 5 1/2 inch pizzas. Fat per pizza = 4.3
grams. Calories per  pizza = 229.  Recipe by: In the Kitchen with
Rosie, by Rosie Daley, page 70  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 32 Calories From Fat: 12 Total Fat: 1.4g Cholesterol: 2.7mg Sodium: 62.1mg Potassium: 250.2mg Carbohydrates: 3.9g Fiber: 1.1g Sugar: 2.3g Protein: 1.8g