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Grilled Eggplant Parmesan Pizza Recipe

   
 

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     Grilled Eggplant Parmesan Pizza

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb. pizza dough, thawed if frozen
3 T. olive oil
2 small eggplants (about 1 lb total), sliced 1/4 in. thick
2 medium tomatoes (about 1 lb. total), cut into 1-in. wedges
Kosher salt & pepper
1/2 c. fresh basil, torn
1/2 c. ricotta cheese
 

Instructions
Heat grill to medium, shape the pizza dough iinto two 10-inch rounds. Place on a baking sheet and brush top of each round with 1 t. of the oil. Brush the eggplant slices and tomato wedges with 2 T. of the oil and season with 1/4 t. each salt and pepper. Grill the eggplant, covered, until slightly charred, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Place the pizza dough oiled side down on the grill and cook, covered, until tops begin to bubble and the bottoms become crisp, about 2 minutes. Brush the tops of the dough with the remaining 2 t. oil. Turn over the grill until golden brown and crisp, about 2 minutes more. Transfer the grilled dough back to the baking sheet or to a cutting board. Top with the eggplant, tomatoes and basil. Dollop with the ricotta and sprinkle with pepper, if desired.


Originally Submitted
12/31/2012





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