This meal definitely grew from a need to have clean-out-the-fridge night. I had a ton of pita bread in the freezer that my sister had given me, leftover from my nieces Princess Jasmine party, so I came up with the idea of throwing a bunch of stuff on them, cooking them on the grill, and calling it pizza night. They were deeeelicious! And super quick and easy. Since I wasn't having to wait for the crust to cook, basically we were just heatin' things up and melting the cheese.
I roasted the beets for the salad earlier in the day, so I threw in the garlic at the same time. I also ended up precooking the eggplant slices, since I already had the oven on. But everything else went on as-is. I started by drizzling all of the bread with olive oil and then sprinkled on some garlic powder. That was it for the sauce department.
These are the combos we ended up with:
Eggplant, roasted garlic, tomato, and ricotta.
Salami, tomato, roasted garlic and fresh mozarella.
The same, minus the salami.
The kids prefer cheddar, so I did one with tomato and cheddar and one with salami, tomato, and cheddar.
They all got cut up, I hit them with some basil leaves, and it was a free-for-all.
To go with, I did a mixed green salad with roasted beets, green apple, and candied nuts, drizzled with a simple oil and vinegar dressing.
Did I mention it was delicious?
And super easy for a weeknight meal.
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