Eggplant “meatball” Pizza

Hi Everyone,

I just wanted to share my dinner tonight with all of you.

I wanted to show you one more meal to make with the leftover eggplant “meatballs” that I posted earlier today.

Bob and I had a busy day and I was trying to think of something quick so I decided to re-purpose the meatballs and make a pizzette (10 -inch individual pizza) with store bought dough (no time to make fresh dough). A Boboli shell or flatbread shell would also work.

I had a few bell peppers, yellow onions, some leftover marinara sauce and shredded mozzarella cheese from the eggplant parmigiana, grated cheese, olives and of course the eggplant meatballs (sliced in half).

I sautéed the diced peppers and sliced onions lightly in a frying pan with a little olive oil just to soften them a bit.

Layer all the ingredients on the pizza shell and bake at 500 degrees for 8-minutes and you have a steaming hot “eggplant meatball pizza”. Not the same old thing but with a lot of the same old ingredients.

Just thought that I would pass along a quick idea for any hectic weeknight meal. Enjoy……..

Until my next post, make every day a celebration !

Stay well,

Diane

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