Ingredientes para Aphrodite's Faster Than Takeout Pizza
- 1 medium eggplant, peeled
- 1 large red bell pepper, seeds removed
- 1 medium red onion
- Balsamic Vinegar
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- Sherry Wine
- 1 teaspoon sugar
- 2 tablespoons tahini
- 1 pre-made pizza crust (or flatbread)
- ½ cup Kalamata olives
- 4 ounces crumbled feta cheese
- 2 ounces grated Parmesan cheese
- 2 tablespoons red wine vinegar
- 2 tablespoons red wine
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Cómo preparar Aphrodite's Faster Than Takeout Pizza
- Peel 1 medium eggplant.
- Remove seeds from 1 large red bell pepper.
- Cut eggplant, red pepper, and 1 medium onion into large 2-3 inch pieces.
- Steam vegetables in the microwave or steamer basket until semi-tender (about 3-5 minutes).
- Whisk together 2 tablespoons red wine vinegar, 4 tablespoons olive oil, 2 cloves minced garlic, 2 tablespoons red wine, and 1 teaspoon sugar in a bowl.
- Once vegetables are cool enough to handle, shred them into julienne strips using a vegetable peeler or knife.
- Add the julienned vegetables to the marinade and let them sit at room temperature for at least 30 minutes (or longer for deeper flavor).
- Preheat oven to 450°F (232°C).
- Drain the marinade from the vegetables, reserving ½ of the marinade.
- Whisk the reserved marinade with 2 tablespoons tahini to create the pizza sauce.
- Spread the tahini sauce evenly over 1 pre-made pizza crust (or flatbread).
- Top with the marinated vegetables, ½ cup Kalamata olives, 4 ounces crumbled feta cheese, and 2 ounces grated Parmesan cheese.
- Bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
86g
Fat
78g
Carbs
14g
