Grilled Pizza with Eggplant, Roasted Red Peppers, and Marinated Artichokes

Now that I've been cooking for a while I have a few strategies for people who want to eat healthy but have limited time (is that most of us?) and don't want to sacrifice flavor. I've become better at meal prep (more on that later) but I buy more veggies than I think I'll need and then I make sure I cook extra so I have them throughout the week. If you're going through the trouble of washing and cutting up vegetables, do yourself a favor and prepare more than you need because they'll always come in handy throughout the week. This pizza is a prime example of that. I used leftover grilled eggplant from my earlier recipe found here and everything else was in jars. Being from New York, I have high standards for pizza, and the delivery services around Scottsdale don't cut it - so I make my own. 

Ingredients

Trader Joe's Sprouted Whole Grain Pizza Crust 

Roa's Homemade Tomato Basil Sauce

Grilled eggplant rounds - if you made a few days before, heat them up in microwave and cut into strips (if you don't heat it, cheese will melt on pizza before eggplant is hot enough). For grilling eggplant refer to this recipe. If you're grilling right before making this pizza they will obviously be hot enough.

2 Roasted Red Peppers (from a jar) - cut into strips

2-3 Trader Joe's Marinated Grill Artichoke Halves (from a jar) - roughly chopped

Mozzarella Cheese

Oregano, thyme, salt, pepper, fresh basil if you have it

What To Do

Heat your grill to medium high. 

Put tin foil on a baking sheet then place one of the crusts (there are two per package) on the tin foil. Spoon tomato sauce all over then add mozzarella cheese and all the toppings.  

Cook in grill for 5 minutes or so - checking every 2 minutes and pulling out once cheese is melted and bottom of pizza is brown.