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Vintage Chef
Mini pizza with grilled vegetables vegetarian
Mini pizza with grilled vegetables vegetarian
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Ingredients
Directions
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Preheat the oven to 220 ° C. Remove the leaves from the basil; cut the stalks fine.
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Heat the oil in a stirring stir fry the basil stalks with the spinach until it has shrunk. Season with salt and pepper and leave to drain in a colander.
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Spread the zucchini and aubergine with the rest of the oil and sprinkle with salt and pepper. Heat the grill pan and grill the vegetables.
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Roll out the pizza dough and cut out 16 mini pizzas. Place the pizzas on the baking sheet covered with parchment paper. Spread the pizzas with the tomato sauce from the packaging and spread the spinach-basil mixture over them.
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Place the aubergine and zucchini on top and sprinkle with the cheese. Bake the pizzas twice in the middle of the oven for 15-20 minutes until done. Sprinkle the hot pizzas with the basil leaves and serve immediately.
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Nutrition
454Calories
Sodium1% DV15mg
Fat35% DV23g
Protein34% DV17g
Carbs15% DV45g
Fiber0% DV0g
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