GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES
The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to be thick, so that you get a creamy interior with a charred exterior. If they're too thin, they'll just burn.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 40m
Yield 3 10-inch pizzas
Number Of Ingredients 11
Steps:
- Prepare a hot grill. If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step). Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Brush the eggplant slices lightly with olive oil and season with salt. Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred. Turn the pieces over and grill for another 5 minutes. If they are getting too black too quickly, move away from the direct heat. They need to cook long enough so that they're charred on the outside and creamy and soft in the middle. Remove from the heat and cut into bite-size wedges. Set aside.
- Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4¼ cup). Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce. Sprinkle with hot red pepper flakes and thyme or oregano. Season with salt and pepper if desired. Dot with feta or mozzarella or sprinkle with Parmesan. Drizzle on a little more olive oil.
- Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza; the top should be hot. If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.
GRILLED EGGPLANT PIZZA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Number Of Ingredients 13
Steps:
- Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
- In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
- Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
- Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
- Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
- Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
- Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.
GRILLED EGGPLANT PIZZA(VEGETARIAN)
After trying grilled eggplant on a pizza I was hooked! I changed the recipe so much that I have posted my version. Use more or less sauce, I like mine saucy! My DH, DS and DD all said it's one of the best pizzas they have ever had, and my DH doesn't even like eggplant! Enjoy!
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Place eggplant rounds on a baking sheet, drizzle with olive oil and broil on low about 8" from flame, about 6-8 minutes on each side(or you may grill). Cut rounds in half. Set aside.
- In a large nonstick pan, lightly saute red bell pepper, scallions, red onion, and mushrooms in olive oil until tender, about 5-10 minutes.
- Layer pizza crust with spaghetti sauce, mozzarella cheese, eggplant, and scallion-red onion-mushroom mixture. Sprinkle over oregano and basil, lightly drizzle with olive oil and salt and pepper to taste.
- Bake in a 450*F. oven for 12-14 minutes. Cut into slices and enjoy!
Nutrition Facts : Calories 258.8, Fat 14.4, SaturatedFat 7.6, Cholesterol 44.2, Sodium 657, Carbohydrate 18.5, Fiber 5.7, Sugar 10.6, Protein 15.9
ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 19h30m
Yield 4 12-inch pizzas
Number Of Ingredients 15
Steps:
- Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
- Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
- Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
- When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
- Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
- On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
- Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
- Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams
GRILLED EGGPLANT PITA PIZZAS
We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! -Judy Barrett, Chelsea, Alabama
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 pizzas.
Number Of Ingredients 13
Steps:
- Cut eggplants into 3/4-in. slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, in a bowl, toss red pepper, onion and garlic with 1 tablespoon oil. Transfer to a grill wok or open grill basket; place on grill rack. Grill, uncovered, over medium-high heat 8-12 minutes or until vegetables are crisp-tender and slightly charred, stirring frequently., Rinse and drain eggplants; blot dry with paper towels. Brush eggplants with 1 tablespoon oil; sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut each slice into quarters., Brush both sides of pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill., Layer grilled sides of pitas with grilled vegetables, tomato, cheese and olives. If desired, sprinkle with pepper flakes. Return to grill; cook, covered, 3-4 minutes or until cheese is melted. , Sprinkle with basil.
Nutrition Facts : Calories 428 calories, Fat 17g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 721mg sodium, Carbohydrate 59g carbohydrate (12g sugars, Fiber 12g fiber), Protein 14g protein.
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- Feel free to use the usual ingredients that you would choose for topping a pizza with.Italian seasonings and fresh oregano are popular choices for toppings. Also, do not forget about the jarred options such as olives and artichokes.
- Preheat your grill on medium heat after prepping the grates or grilling basket as needed for nonstick.
- To prepare your eggplant slices, simply brush them with the olive oil and allow the olive oil to absorb in while your grill heats up.
- Grill the first side of the eggplant for 5 minutes covered then flip over and cook for another three minutes.
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