Title: Individual Mixed Vegetable Pizzas with Blue Cheese
Categories: Veg06
Yield: 8 servings

1/2 c Sun-dried tomatoes
1 c Boiling water
1 sm Eggplant; trimmed and peeled
1 lg 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

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

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