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Double Eggplant Pizza
Prep 10 mins
Grill 15 mins
1 Small eggplant (about 3/4 Pound), cut lengtly wis 1/4 inch thick
1 1/2 tablespoons extra virgin olive oil
salt and pepper
1/4 cup jarred caponata, chopped
1 cup shredded mozzarella chees (about 4 ounces)
12 ounces frozen pizza dough, thawed
1. Pre heat a grill to medium. Brush the eggplant with the olive oil and season with salt and pepper. Grill, turning once, until the eggplant is tender, about 6 minutes. Coarsely chop and transfer to a bowl. Toss with the caponata and mozzarella.
2. Divide the pizza dough into 2 pieces. Roll out the dough into two 7-by-10 inch rectangles. Place the dough directly onto a well oiled grate, cover and grill until the dough begins to bubble and grill marks appear, about 3 minutes. Flip and top with the egg plant mixture, then cover and grill until the cheese is golden, 3 to 4 minutes. Cut each pizza in half.
Extra-virgin olive oil $0.24
Jarred caponata $1.70
Mozzarella cheese $1.48
Frozen pizza dough $3.49
*salt and pepper are free
$1.98 per person