Grilled Eggplant and Goat Cheese Pizza

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Happy Monday! We’ve made it to gorgeous New England before all of the leaves have fallen and I’m not sure you’ll ever get us to leave. Lincoln, for one, is enjoying getting lost in Grandma and Grandpa’s house and would be happy to spend all day, every day, walking up and down the stairs.

Before we left last week I needed a way to use up the last of our goat cheese (and really, we needed to eat something other than Mac & Cheese with Ben being gone) so I picked up some fresh ingredients and pasta sauce at Walmart (while stocking up on diapers for the trip) to go with the na’an flatbreads we always keep in the freezer. The meal was reminiscent of the family dinners we’d have each evening overlooking the vineyards in Tuscany when my family lived in Italy over a decade ago and the smell wafting from the oven took me back to that old farm house with the big oak table.

I like keeping jars of classic tomato sauce on hand and the new ones from Prego Farmers’ Market® (available at Walmart with this coupon) are a favorite. The ingredients are the same thing you’d find at your local market and everything is picked at peak so it tastes a bit like Italy. All I did was spread some on the flat breads after they’d thawed and then layered on grilled vegetables and cheeses before baking. It’s the kind of recipe that tricks  you into thinking you’re eating something that took a lot longer to prepare (although if you have the time, I highly recommend our favorite whole wheat pizza dough recipe). Even Lincoln ate it up and I’m excited to try the same flat bread + tomato sauce combo with assorted toppings over the next few months because I’m always on the hunt for things that are easy + quick but delicious.

What You’ll Need:

• pre-cooked flatbreads (or you can use pizza dough)
• 1 jar Prego’s Farmer’s Market Tomato & Basil
• sliced and grilled eggplant
• grilled corn
• black pepper
• goat cheese
• basil

What You’ll Do:

• Preheat oven to 350 degrees.*
• Brush flatbreads with tomato sauce.
• Layer on grilled eggplant and grilled corn (to grill the corn and eggplant, toss in olive oil and grill on stove top ’till they begin to crisp).
• Sprinkle with generous amounts of goat cheese and top with a bit of black pepper.
• Bake for 20 minutes or until pizza is hot and flat bread has begun to crisp.
• Enjoy!

*If you decide to use uncooked pizza dough, bake at 500 degrees for 15 minutes.

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