Grilled Pizza Bianca With Mushrooms Eggplant And Two Cheeses Recipes

EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA

Eggplant (Aubergine) and Mushroom Pizza image

Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.

Provided by spatchcock

Categories Grains

Time 1h53m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 eggplants, cut 1/8 inch slices
2 teaspoons salt
1 pizza dough
6 -7 tablespoons tomato sauce
5 tablespoons more if desired part-skim mozzarella cheese, grated
1 -1 1/2 cup mushroom, sliced
4 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
fresh ground pepper

Steps:

Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
Rinse and pat dry.
Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
Let cool.
Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
Season with salt and pepper.
Follow baking directions for pizza dough.

Nutrition Facts : Calories 57.8, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 697, Carbohydrate 8.5, Fiber 4.5, Sugar 3.5, Protein 3.8

PIZZA BIANCA

Pizza Bianca image

This pizza stars 3 cheeses melted on a crisp crust. Top with peppery arugula for a better-than-delivery dinner.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 9

Ingredients

All-purpose flour, for dusting and rolling
1 pound pizza dough, thawed if frozen
1/2 cup whole-milk ricotta cheese
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
1 1/2 cups shredded mozzarella (6 ounces)
1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
2 ounces baby arugula (2 cups)

Steps:

Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.

Nutrition Facts : Calories 492 g, Fat 24 g, Fiber 2 g, Protein 26 g

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