Mediterranean Pizza
By: Anonymous
Published: Friday, February 12, 2010 - 8:04pm

Ingredients




1 box Atkins Quick and Easy
Country White Bread Mix - (12.6 oz)
5 tablespoons extra-virgin olive oil divided
medium eggplant cut ¼" slices
1 teaspoon salt
1 cup controlled carb tomato sauce
(such as Rao)
1 cup cooked crumbled Italian sausage (abt 2 links)
small yellow bell pepper thinly sliced
2 ounces log fresh goat cheese crumbled
cup fresh basil leaves very thinly sliced

Preparation

1 Combine bread mix and yeast in a large bowl. Add 1 1/2 cups warm water and 3 tablespoons olive oil. Mix with a spoon to form a soft dough. Knead gently for one minute; shape into a ball. Cover with plastic, and let rise for 1 hour or until dough is doubled in size. 2 While dough is rising, sprinkle eggplant with salt; place in a colander to drain for 30 minutes. Rinse and pat dry. 3 Heat oven to 450 degrees. Brush eggplant slices with remaining olive oil and place in a single layer on a nonstick baking sheet. Bake ten minutes, turning once. 4 Shape dough into a 14-inch round and transfer to a wire mesh pizza screen or a pizza pan with holes. Spread tomato sauce on dough, leaving a 1/2-inch border. Top with eggplant, Italian sausage, yellow pepper and goat cheese. Spread toppings as close to the edge as possible. 5 Bake pizza 20 to 22 minutes, or until puffed and nicely browned. Remove from oven and sprinkle with basil. 6 This recipe yields 8 servings. 7 Description: "This colorful veggie pizza is light and filling - but plan ahead though, the dough takes 1 hour to rise."