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 15×11-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
