It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Eggplant And Zucchini Pizza With Feta And Sun-Dried Tomatoes
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 prepared pizza crust
2 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese, divided
1 cup roasted eggplant, thawed and drained
1 cup roasted zucchini, thawed and drained
1/2 cup oil-packed sun-dried tomatoes, sliced into strips
1 cup crumbled French feta or myzithra cheese
6 fresh basil leaves (optional)
directions
Preheat oven to 450 degrees F. If using a pizza stone, warm it for 20 minutes.
Brush prepared crust with olive oil. Distribute most of the mozzarella, then arrange eggplant, zucchini and roasted or sun-dried tomatoes in overlapping layers. Finish with the rest of the mozzarella and dot with crumbled feta.
Bake for 8 to 12 minutes, until cheese is bubbly and crust is golden brown. Remove from oven and garnish with fresh basil leaves if desired.
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nutrition data
Nutritional data has not been calculated yet.
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