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Montel Williams' Vegetable Rosemary Focaccia Topping

Montel Williams' Vegetable Rosemary Focaccia Topping

Ingredients

  • Roasted Pepper Basil Pesto Sauce (recipe on site)
  • Vegetable Rosemary Focaccia Dough (recipe on site)
  • 6 ounces fresh goat cheese
  • 1/2 fennel bulb, sliced
  • 1 small eggplant, sliced
  • 1 large tomato, diced
  • 5 ounces maitake mushrooms, sliced
  • 1 small white eggplant, sliced
  • 1 spring onion, trimmed and sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450 degrees. Spread pesto on rolled out focaccia dough. Sprinkle goat cheese on top of pesto.
  2. Toss vegetables in olive oil with salt and pepper. Layer focaccia with vegetables. Place focaccia in oven for 15 to 20 minutes or until done.

Nutrition Information

Per serving: 121 kcal cal., 8 g fat (4 g sat. fat), 168 mg sodium, 4 g fiber, 3 g sugar, 6 g pro., 49 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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