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Recipe Name: Artypeggio Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Pizza, 20 cm
4 Thick aubergine slices
quartered 1/2 cm
1 Tablespoon(s) Olive oil, 15 ml
2 Flakes, 4 g garlic
7 Pieces sundried tomatoes, 7
to 8
10 Pieces capers, 10 to 12
100 Gram(s) Mozzarella cheese, grated
A little chopped parsley
BRUSH the aubergine slices with olive oil and garlic on both sides,
put in a greased tray and bake in a preheated oven for two minutes at
250 degrees C. Do not overcook. Set aside to cool. Place the pizza
base in a greased baking tray. Prick with a fork to prevent it from
rising in the oven. Spread the sauce on the pizza base, leaving a 1.2
cm crust around the edge. Sprinkle three-fourths of the cheese on the
sauce, spreading it evenly. Place the roasted aubergine slices,
sundried tomatoes and capers over the cheese. Sprinkle the remaining
cheese over the toppings. Place the pizza on the middle rack of the
pre-heated oven and bake for five to seven minutes, till the base is
crisp and the cheese has melted. Remove the pizza from the oven and
cut into six pieces. Arrange the pieces on a wooden board or serving
dish and serve immediately accompanied by crushed chilli flakes and
oregano. Converted by MC_Buster. NOTES : Pizza topped with aubergine
slices Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 442
Calories From Fat: 288
Total Fat: 32g
Cholesterol: 139.2mg
Sodium: 224.4mg
Potassium: 556.7mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.1g
Protein: 34.4g

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