Recipe - Individual Meat Loaves

One half cup Sundried tomatoes
1 cup Boiling water
1 small Eggplant; trimmed and peeled
1 lg Zucchini; trimmed
Cayenne pepper to taste
Light vegetable oil cooking
spray
1 Roasted red bell pepper and
1 Roasted yellow bell pepper
(see separate recipe)
8 Baked individual pizza
crusts
(see separate recipe)
One fourth cup Rosie's pesto
(see separate recipe)
One half cup Rosie's pizza sauce
(see separate recipe)
One fourth cup Crumbled blue cheese

Preheat the broiler.

Put the sundried tomatoes in a small bowl and reconstitute by adding the
boiling water and letting them soak for a few minutes.

Slice both the eggplant and the zucchini into 1/4inch rounds. Sprinkle
with cayenne if desired. Place the rounds on the broiler rack and lightly
coat with the cooking spray. Broil for 3 to 5 minutes, until brown. Flip
the slices, spray the second side, and broil until brown. Remove the
vegetables from the broiler. Set the oven to 400 degrees.

Slice the roasted peppers into thin strips. Drain the sundried tomatoes.

On each of the pizza crusts, spread One half tablespoon pesto and 1 tablespoon
pizza sauce. Scatter a few slices of eggplant, zucchini, roasted peppers,
and sundried tomatoes over the pesto. Top each pizza with One half tablespoon
of the blue cheese. Place the pizzas on a cookie sheet and bake for about
10 minutes, until the cheese is bubbly.

Makes eight 5 One half inch pizzas. Fat per pizza = 4.3 grams. Calories per
pizza = 229.

Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 70

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