"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Veggie Pizza Minis Recipe

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This recipe for Veggie Pizza Minis, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra virgin olive oil
3/4 cup halved grape tomatoes
3 English muffins, sliced in 1/2
3 cups diced eggplant
1/4 Vidalia onion, sliced
1 small yellow squash, thinly sliced
1 small zucchini, grated
Salt and pepper
1 tablespoon balsamic vinegar
1/2 cup grated mozzarella
1/3 cup crumbled feta cheese
3/4 teaspoon Greek seasoning
1/4 cup shredded fresh basil leaves

Directions:
Directions:
Preheat oven to 400 degrees F.
Heat 1 tablespoon of olive oil in a skillet and add tomatoes. Cook until tomatoes are softened. Add salt, to taste.

Spoon cooked tomatoes evenly over English muffin halves. In a skillet, saute eggplant and onions in 1 tablespoon of olive oil. Add squash and zucchini and cook until tender. Do not over cook, since they will cook some more in the oven. Add salt and pepper to taste. Spoon sauteed vegetables evenly over the tomatoes. Sprinkle each mini pizza with balsamic vinegar. Top with mozzarella and feta cheese. Sprinkle pizza with Greek seasoning and basil.

Bake 25 minutes, or until cheese is melted and crust is lightly browned.

 

 

 

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