Grilled Vegetable Pizza with Feta and Spinach

By Lv2Cook

Ingredients

• 3 tablespoons balsamic vinegar
• 1 garlic clove crushed
• 1 (1 1/4-pound) eggplant cut crosswise into 1/4-inch thick slices
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• Cooking spray
• 2 (10-inch) Quick-and-Easy Pizza Crusts (see recipe)
• 2 teaspoons olive oil
• 2 cups chopped plum tomato (about 8 tomatoes)
• 1 cup (4 ounces) crumbled feta cheese with basil and tomato
• 2 tablespoons chopped fresh oregano
• OR
• 1 teaspoon dried oregano
• 2 cups thinly sliced spinach leaves
• 2 tablespoons balsamic vinegar

Details

Servings 1

Preparation

Step 1

Prepare grill.

Combine 3 tablespoons vinegar and garlic in a small bowl; brush over both sides of eggplant slices. Sprinkle both sides of eggplant with pepper and salt. Place eggplant on grill rack coated with cooking spray; grill 2 minutes per side or until tender. Remove from grill; set aside.

Place 1 crust on grill rack coated with cooking spray; grill 3 minutes or until puffy and golden. Turn crust, grill-mark side up; brush with 1 teaspoon oil. Arrange half of eggplant slices over crust, overlapping slightly. Top with half of tomato, cheese, and oregano. Cover and grill 3 to 4 minutes or until thoroughly heated; remove from heat. Combine spinach and 2 tablespoons vinegar in a small bowl. Top pizza with half of spinach mixture. Repeat with remaining crust and toppings.

Serving Size: 1/3 pizza