EGGPLANT PIZZA CRUST with spinach, ricotta, and roasted tomatoes

EGGPLANT PIZZA CRUST with spinach, ricotta, and roasted tomatoes

Red, white, and green pizza toppings create a wonderful Italian flavor medley evocative of the county’s flag.

EGGPLANT PIZZA CRUST with spinach, ricotta, and roasted tomatoes

EGGPLANT PIZZA CRUST with spinach, ricotta, and roasted tomatoes

An eggplant based pizza crust topped with delicious and colorful ingredients that mimic the Italian flag.
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories 268 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees and place the pizza crust on a 14-inch round pizza tray.
  • Working in batches, spoon the spinach into a nut milk bag and twist/squeeze it to extract as much water as possible.
  • Spread the tomato sauce on the pizza crust and top with the spinach, spreading it out as evenly as possible. Arrange the tomatoes on top, skin side up, and then dollop on the ricotta.
  • Bake on the bottom rack of the oven for 5-7 minutes or until the toppings are heated through.

NUTRITION

Serving: 2🍕slices (1/4 of pizza) | Calories: 268kcal | Carbohydrates: 25g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 416mg | Fiber: 11g | Sugar: 10g
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