2 Japanese Eggplant sliced length wise (1/2 inch wide)
olive oil
1 garlic clove
1 bag prewashed baby greens/herb mixture
1 small sweet onion
capers and olives (optional)
1 cup mozzarella cheese
pizza sauce (homemade or store bought)
Brush eggplant with olive oil. Cut garlic clove in half and rub eggplant with garlic to season. Season with salt and pepper. Grill eggplant on each side on outdoor or indoor grill (I used a cast iron grill pan). Place on a cookie sheet or casserole dish.
While eggplant is cooking chop the remaining garlic and slice the onion. Heat a little olive oil in another pan on medium low and cook onions and garlic until the onions start to turn slightly brown. Add greens and salt and pepper. Toss until just wilted. Set aside.
You can make the eggplant and greens/onion mixture ahead of time and refrigerate until you are ready to assemble your pizzas.
Preheat oven to 400. Top eggplant with pizza sauce, then greens/onion mixture, cheese, then olives and capers. Cook until cheese is melted and vegetables are warmed through. Approximately 12-20 minutes depending on whether your ingredients are warm or out of the fridge.
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| Freeze them uncooked for homemade frozen pizzas |
Whole Grain, Whole Wheat or Oat Pitas
olive oil
pizza sauce
Mozzarella cheese
toppings of their choice
Preheat oven to 400
Place olive oil, sauce, cheese and toppings in containers or a vegetable tray to allow them to create their own.
Brush the pitas with olive oil before adding sauce and toppings.
Easy Homemade Pizza Sauce
1 14 oz can of tomato puree
1-2 tbsp olive oil
basil and oregano
salt and pepper
crushed garlic or garlic powder to taste
Combine all ingredients and store in a mason jar in the fridge for one week or freeze individual servings in snack bags for 1 month.
