Mandolin-sliced eggplant
Pizza sauce
Swiss/Gruyere
Spinach
Ground pork (olive oil, s+p, italian seasoning, basil, garlic paste, red pepper flakes)

It’s really more of a single-layer lasagna than a pizza because the high water content of the eggplant makes it a little too pliable to actually hold. In this sense, potatoes work much better.

To make both, you slice them 1/8 in. thin then coat liberally with olive oil and s+p. Put them into a cast-iron skillet which goes into a 450-degree oven for 15 minutes. When that’s done, top it the way you would pizza. Tomato sauce, pesto, no sauce, mozzarella, swiss, tomato, pepperoni…really whatever you like. Put into back into the oven for another 15 minutes et voila.

Pizza in the same amount of time it would take to get delivery.