Eggplant, Green Olive, and Provolone Pizza
A gourmet grilled pizza featuring tender eggplant, briny green olives, and melted provolone cheese. This Mediterranean-inspired pie is brushed with garlic-infused olive oil and finished with fresh parsley.
Ingredients
- •1 clove garlic clove, minced
- •⅓ cup extra-virgin olive oil
- •1¼ pound eggplant
- •1 pound store-bought pizza dough
- •5 ounces sliced provolone
- •18 whole pitted green olives
- •¼ cup flat-leaf parsley
Cooking Instructions
- 1.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
10 min
- 2.
Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.
8 min
- 3.
Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.
3 min
- 4.
Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.
3 min
