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 PIZZA
Pizza dough made from scratch is topped with mozzarella cheese, sauce, and your choice of savory toppings, then grilled to perfection for a fun outdoor treat.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 28m
Yield 8
Number Of Ingredients 11
Steps:
- Start charcoal fire or preheat gas grill to medium-high heat.
- Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
- Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
- Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
- Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
- Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 45.6 g, Cholesterol 2.3 mg, Fat 10.8 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 542 mg, Sugar 2.2 g
GRILLED TOMATO PIZZAS
My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven. -Michele Tungett, Rochester, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes., In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes., Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through, 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese.
Nutrition Facts : Calories 363 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
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.
GRILLED TOMATO-EGGPLANT PIZZA
Building a homemade pizza? For a light bite on the deck or patio, grill the toppings - and the pizza - for fire-roasted flavor! As an easy, savory topper, use canned diced tomatoes, flavored with herbs. Canned tomatoes deliver great year-round flavor as a pizza topper, and their beta-carotene and lycopene deliver more good nutrition!
Provided by cannedfood
Categories Very Low Carbs
Time 30m
Yield 5 serving(s)
Number Of Ingredients 0
Steps:
- Brush eggplant with 3 tablespoons olive oil, then sprinkle with garlic powder and black pepper. Grill eggplant over a medium-high fire for about 10 minutes, turning to brown evenly, until soft and cooked through.
- Brush pizza crust with 1 tablespoon olive oil. Layer grilled eggplant, tomatoes and black olives over crust. Sprinkle with cheese and basil. Drizzle with 1 tablespoon olive oil. Put pizza on grill; lower lid. Grill until the cheese melts.
- Servings: 5.
- Nutritional Information Per Serving: Calories 330; Total fat 17g; Saturated fat 3g; Cholesterol 2mg; Sodium 680mg; Carbohydrate 39g; Fiber 8g; Protein 10g; Vitamin A 4%DV*; Vitamin C 15%DV; Calcium 10%DV; Iron 15%DV (calculated with undrained tomatoes.).
- *Daily Value.
Nutrition Facts :
PIZZA ON THE GRILL WITH CHERRY TOMATOES, MOZZARELLA AND ARUGULA
These grilled pizzas require no precooked sauce, though you could use some if you wanted to. The cherry tomatoes warm up but don't collapse as they would in a hot oven. The arugula is sprinkled on when the pies come off the grill.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 30m
Yield 3 10-inch pizzas
Number Of Ingredients 6
Steps:
- Prepare a hot grill. Meanwhile, cut the cherry tomatoes in half along the equator and place near the grill, along with the olive oil, salt and pepper, mozzarella and arugula.
- 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. 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 surface lightly with oil, then top with cherry tomatoes and shreds or slices of mozzarella. You can place the cherry tomatoes cut side up or cut side down, or alternate them cut side up, cut side down. Sprinkle with coarse sea salt and freshly ground pepper.
- 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 begins to brown. Open the grill and check the pizza; if the cheese hasn't melted, leave for a few more minutes. If 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. Scatter the arugula on top, cut into wedges and serve. Repeat with the other two pizza crusts.
More about "grilled pizza with grilled eggplant and cherry tomatoes recipes"
GRILLED PIZZA WITH EGGPLANT AND TOMATOES - WILLIAMS …
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
GRILLED PIZZA WITH CHERRY TOMATOES - THE ITALIAN CHEF
From italianchef.com
GRILLED PIZZA | CANADIAN LIVING
From canadianliving.com
BEST GRILLED PIZZA WITH FRESH TOPPINGS | THE …
From themediterraneandish.com
4.9/5 (18)Category DinnerCuisine Italian, MediterraneanPublished Jun 23, 2022
GRILLED PIZZA WITH EGGPLANT AND TOMATOES | WILLIAMS …
From williams-sonoma.com
Servings 4Total Time 45 mins
GRILLED CHICKEN PASTA SALAD WITH GORGONZOLA VINAIGRETTE.
From howsweeteats.com
GRILLED OKRA AND GRAPE TOMATOES - ALLRECIPES
From allrecipes.com
BIG LIST OF PIZZA TOPPING IDEAS - 101 COOKBOOKS
From 101cookbooks.com
CHEESY GRILLED EGGPLANT WITH TOMATO JAM RECIPE | KITCHN
From thekitchn.com
SUMMER RECIPE: GRILLED CHERRY TOMATO, CORN, AND GOAT CHEESE PIZZA
From thekitchn.com
GRILLED PIZZA WITH GRILLED EGGPLANT AND TOMATOES – ABBY'S RECIPE …
From abbysrecipebookblog.wordpress.com
GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES
From diningandcooking.com
GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES
From dishes4foodies.com
OUR BEST GRILLED PIZZA RECIPES - MARTHA STEWART
From marthastewart.com
SMOKY EGGPLANT SPREAD WITH GRILLED PIZZA BIANCA - PRIMALGOURMET
From cookprimalgourmet.com
GRILLED PIZZA WITH EGGPLANT AND TOMATOES | WILLIAMS …
GRILLED EGGPLANT PIZZA RECIPE | SAPUTO CHEESE
From saputo.ca
OUR 52 BEST GRILLING RECIPES OF ALL TIME - FOOD52
From food52.com
GRILLED PIZZA WITH GRILLED EGGPLANT AND CHERRY TOMATOES RECIPE
From recipecloudapp.com
11 GRILLED-PIZZA RECIPES TO MAKE IN YOUR BACKYARD - SERIOUS EATS
From seriouseats.com
11 UNIQUE RECIPES FOR YOUR GRILL THIS SUMMER - REDBOOK
From redbookmag.com
GRILLED VEGETABLES - THE COOKIE ROOKIE®
From thecookierookie.com
GRILLED PIZZAS WITH EGGPLANT & PROSCIUTTO - THE ORIGINAL DISH
From theoriginaldish.com
GRILLED SHRIMP COUSCOUS - PESTO COUSCOUS RECIPE
From howsweeteats.com
You'll also love