Athenian Pizza
Yield
6 servingsPrep
25 minCook
5 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 12 | slices |
eggplant
(thin) diced |
*
|
| 1 | large |
sweet red bell peppers
diced |
|
| 6 | each |
pita bread
|
* |
| 1 ½ | cups |
spaghetti sauce
prepared |
|
| 2 ½ | ounces |
pepperoni
sliced |
|
| 1 | small |
onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 12 | slices |
eggplant
(thin) diced |
*
|
| 1 | large |
sweet red bell peppers
diced |
|
| 6 | each |
pita bread
|
* |
| 355 | ml |
spaghetti sauce
prepared |
|
| 72.3 | ml/g |
pepperoni
sliced |
|
| 1 | small |
onions
thinly sliced |
|
Directions
Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed. Drain eggplant on paper towels.
Add red pepper and cook until tender-crisp. Drain on paper towels.
Separate pita breads, pulling completely apart into halves. Arrange on baking sheet, cut sides up. Spread 2 tablespoons spaghetti sauce on each pita bread half. Top with some of eggplant, red pepper, pepperoni and onion slices.
Bake at 400℉ (200℃) 5 minutes.
