Eggplant Pinsa Sando | Sysco Foodie

Name: Eggplant Pinsa Sando | Sysco Foodie
Ingredients: ½ cup Sysco Imperial feta cheese pail; ¼ cup Wholesome Farms cream cheese loaf; ¼ cup Arrezzio Ricotta whole milk cheese; ¼ cup Imperial Fresh mint; 1 ¼ cup Arrezzio Robusto extra virgin olive oil; ¼ cup Sysco Classic shelled raw pistachio nut; 2 each red bell pepper; ½ each Imperial Fresh red onion; ⅓ cup Sysco Classic extra fine cane granulated sugar; ⅓ cup Jade Mountain seasoned Japanese rice vinegar; 1 each Imperial/McCormick whole bay leaves; 2 each gluten free parbaked pinsa pizza crust; 1 each eggplant; 16 ounces corn starch; ¾ cup water; 6 each large cage free eggs; 1 each Imperial Fresh tomato; Sysco Classic salt to taste; Imperial/McCormick pepper to taste; ½ cup Imperial Fresh basil; ½ cup Italian parsley

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Ingredients Your items have been added. Directions - For the Feta, begin by placing the ricotta in a cheese cloth and letting it drain over night in the cooler

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodie.sysco.com.

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