TINY Kitchen Eggplant Pizzettes

If ever I find myself in a jail cell requesting a last meal, you best believe pizza will be on that menu.

I love pizza. Any kind of pizza. Wood fired, hand tossed, NY-style, Chicago-style, delivery and even - guiltily- DiGiorno. There's literally no pizza I've ever tried and turned away, anchovies excluded (much to my husband's dismay and many failed attempts to sneak them by me).

I am super happy to share this recipe for one of my favorite guilty pleasures minus some of the guilt! These TINY Kitchen Eggplant Pizzettes are everything you want in your pizza: salty, savory, oozing with cheesy goodness, but none of the processed carbs or gluten. It's also SUPER quick which is perfect for those work nights you get home late and need to get people fed fast.

This is absolutely a house favorite around these parts. I hope you enjoy it as much as we do!

Tessa

INGREDIENTS

2 small eggplants

1 cup organic pizza sauce (TINY Kitchen loves Simply Balanced Organic Pizza Sauce from Target)

1 cup shredded low-fat mozzarella

1 can sliced black olives (2.25 oz)

Turkey Pepperoni or other toppings of your preference

Himalayan seasalt

Fresh basil

DIRECTIONS

Preheat oven to 425 degrees
Slice the eggplant into 1-inch thick slices - these are now your healthy pizzette crusts
Place the slices in a single layer on a large baking sheet
Sprinkle slices with himalayan sea salt
Place in oven for 15 minutes. Cooking the eggplant first helps get any bitterness out
Remove eggplant from oven and top each piece with a spoonful of pizza sauce, smoothing sauce across the entire surface of the top of your pizzette
Sprinkle each with fresh basil
Next, add a sprinkle of cheese on each pizette
Next, add your olives and turkey pepperoni or toppings of your choice to each pizzette
Top each with the remaining cheese
Turn oven to Broil, and return pan to oven
Bake for approx 3-5 minutes, watching carefully
Remove when cheese begins to bubble and brown