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| Fresh Tomato Greek Pizza |
Diet Type: Vegetarian
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Cooking Time: Under 30 minutes
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Ingredients:
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2 Spanish onions, sliced into thin half moons |
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4 tablespoons olive oil |
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1/4 teaspoon salt |
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3 large cloves garlic, minced |
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1 tablespoon fresh rosemary, chopped |
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2 large ripe tomatoes, sliced crosswise into thin disks |
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15 black Greek olives, pitted and sliced |
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1/2 cup crumbled Feta Cheese |
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1 large prepared pizza crust of choice |
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Directions:
In a large skillet, heat 2 tablespoons olive oil over medium heat and sauté the onions with the salt for about 5 minutes. Set aside.
In a small bowl, combine the garlic with the remaining 2 tablespoons of olive oil and the rosemary.
Top pizza crust of choice with tomatoes, overlapping slightly, then spread on the onions, olives and Feta Cheese.
Pour or spoon the rosemary/garlic mixture on top. Bake as directed for crust. One large whole wheat pizza crust used in nutrition analysis.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 418
Calories from Fat 207
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% Daily Value*
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| | Total Fat 23g | 35% | | | Saturated Fat 5g | 25% | | | Mono Fat 12g | | | | Cholesterol 17mg | 6% | | | Sodium 870mg | 36% | | | Total Carbs 44g | 15% | | | Dietary Fiber 8g | 34% | | | Sugars 8g | | | | Protein 11g | | | | Iron | 23% | | | Calcium | 17% | | | Vitamin C | 25% | | | Vitamin E | 15% | | | Vitamin A | 8% | | | Vitamin B-12 | 5% | | | Vitamin B-6 | 10% | | | Pantothenic acid | 5% | | | Niacin | 4% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 8% | | | Selenium | 7% | | | Manganese | 10% | | | Copper | 10% | | | Zinc | 5% | | | Potassium | 9% | | | Phosphorus | 11% | | | Magnesium | 5% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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