My comfort food prior to going gluten/grain free was pizza, particularly a Papa John’s pizza dipped in cheese sauce. Yummm! I don’t think anything will measure up to a Papa John’s pizza but this dish does a great job of capturing the flavors of pizza. We’ve now eaten this twice for dinner and have greatly enjoyed it.
Meat, could be a pepperoni slices, ground beef, or our favorite–turkey sausage
2 bell peppers, chopped or sliced
1 eggplant, diced
1 red onion, diced
6 oz mushrooms, sliced
Chili flakes, to taste
Black or green olives roughly chopped
Banana peppers, roughly chopped
Fresh basil, torn into small pieces
3 T pizza sauce
1 T red wine vinegar
Any other pizza-like topping you’d like… the “pie” is the limit (Haha!)
Over medium-high heat, saute the meat until crispy. Remove from the pan. Add olive oil, peppers, onion, eggplant, and mushrooms to the pan. Let all the ingredients cook until they’ve softened and caramelized. Add the veggie mixture to the meat, along with the chili flakes, olives, banana peppers, and basil.
For the dressing, whisk pizza sauce, vinegar, and 1/4 c of olive oil together. Drizzle over the pizza salad and toss to combine. Serve the salad hot, but cold pizza salad is good too!