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Eggplant and Olive Tapenade Pizza
SUSTAINING THE POWERS14Ingredients
30Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large)
- 2 tsp. garlic salt (I use dried, roasted garlic and salt in a grinder)
- 3 Tbsp. olive oil
- 1 cup pitted olives (assorted, you can find these at a deli counter)
- 1 1/2 Tbsp. olive oil
- 2 tsp. lemon juice
- 1 Tbsp. anchovy paste (or 2 anchovies, optional - NOT vegetarian)
- 1 1/2 tsp. capers (optional)
- 1/2 pizza dough (recipe of my Perfect, rolled out on parchment and ready to be baked)
- 3/4 cup pizza sauce
- 1 lb. fresh mozzarella (sliced)
- 1/4 cup olive tapenade (recipe below)
- 1 garlic (roasted eggplant, recipe below)
- 10 leaves basil (fresh purple, or regular basil, roughly chopped)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1400mg58% |
| Potassium600mg17% |
| Protein28g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium60% |
| Iron10% |
* 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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