MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Individual Mixed Vegetable Pizzas With Blue Cheese
Categories: Pizza
Yield: 8 Pizzas

1/2 c Sun-dried tomatoes
1 c Water; boiling
1 sm Eggplant; trimmed; peeled
1 lg Zucchini; trimmed
Cayenne pepper; to taste
Light vegetable oil cooking
- spray
1 Red bell pepper; roasted
1 Yellow bell pepper; roasted
8 Individual pizza crusts;
- baked
1/4 c Rosie's pesto
1/2 c Rosie's pizza sauce
1/4 c Blue cheese; crumbled

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" 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 2nd side, and broil until brown.
Remove the vegetables from the broiler. Set the oven to 400?F.

Slice the roasted peppers into thin strips. Drain the sun-dried
tomatoes.

On each of the pizza crusts, spread 1/2 tb pesto and 1 tb pizza sauce.
Scatter a few slices of eggplant, zucchini, roasted peppers, and
sun-dried tomatoes over the pesto. Top each pizza with 1/2 tb of the
blue cheese.

Place the pizzas on a cookie sheet and bake for about 10 minutes,
until the cheese is bubbly.

Per pizza: 229 Calories, 4.3 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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