Mushroom Pizza

This was a delicious little concoction I came up with for lunch today.  For the zucchini and eggplant, I found a frozen mixed bag at Trader Joe's, but you could also use leftovers if you have any.  Get creative and enjoy!

1 large Portabello mushroom, stem removed
2 Tbsp Marinara sauce
1-2 Tbsp shredded mozzarella cheese (or whatever you prefer)
4 slices pepperoni
1 slices grilled zucchini, cut into bite size pieces
1 slice grilled eggplant, cut into bite size pieces 

If I had a small convection oven, that's what I would have used to cook this quickly.  Alas, I do not, so I used my stove top grill and put a Pyrex cooking dish over it to keep the heat in.  Cook until the cheese is melted and the mushroom is warmed through.

Blogging this one was an afterthought so the picture isn't the best, but here it is anyway.