Wednesday, April 17, 2013

Grilled Eggplant Parmesan Pizza


Grill season is finally upon us and I don't know about you, but I'm always looking for something new to make on the grill.
You can’t go wrong when you pair two favorites – Eggplant Parmesan and pizza!  Grilling this pizza results in a perfectly crisp crust every time.
 
photography by Paul Gelsobello Studio


Prep Time:  15 minutes
Cook Time: 16 minutes
6 servings

1 small eggplant, (about 12 oz.), sliced into 1/4 thick slices
salt and pepper
1/2 tsp. garlic powder
1 can (10 oz.) refrigerated pizza crust
flour or cornmeal
3/4 cup prepared pasta sauce
8 oz. fresh mozzarella, thinly sliced
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil

Spray grill with non-stick grill spray and preheat grill to medium.  Season eggplant with salt, pepper and garlic powder.  Grill 4 to 6 minutes turning once, until tender.  Remove eggplant and reduce heat to medium-low.

On lightly floured surface, roll dough to 15x11-inch rectangle.  Sprinkle flour or cornmeal on baking sheet.  Transfer dough to baking sheet.  Invert baking sheet to place dough on grill.  Grill, covered 3 to 4 minutes or until dough is crisp and lightly browned on bottom.  Using a large spatula, carefully flip crust over.  Spread pasta sauce on crust, leaving a 1-inch border. Quickly top with eggplant slices, cheeses and basil.
Reduce heat to low and grill, covered 6 minutes or until the cheese melts and bottom of crust is golden brown.

food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

recipe developed for Baker's Joy

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