Grilled Eggplant Parmesan and Tomato Pizza

One word to describe this pizza-amazing! Make sure you season the tomatoes and use good quality olive oil to grill the eggplant. If you thought you could never be a vegetarian, try this one. You will be glad to have a meatless-Monday-Pizza! Anyway why do people have their meatless days on a Monday? Have a lovely Saturday!!!

Grilled Eggplant Parmesan and Tomato Pizza

Ingredients

  • 1 small eggplant quartered lengthways and cut into 1/4-inch thick slices
  • Good quality live oil
  • Salt and freshly ground black pepper
  • 180g (6oz) Grape tomatoes sliced in half
  • ½ teaspoon dried herbs (thyme or oregano)
  • 450g (1 pound) ball pizza dough
  • ½ cup arugula walnut pesto
  • ½ cup freshly grated Parmesan or Pecorino Romano cheese 
  • 2 cups grated mozzarella cheese 

Instructions

  1. Preheat the oven to 450ºF (230ºC) if using a pizza pan or 550ºF (290ºC) if using a pizza stone or as per instruction on you pizza dough packet. If using a stone, preheat the oven with the stone inside, on the bottom rack; if using a pan use the middle rack. The pizza will bake in 8-15 minutes depending on your oven.
  2. Place tomatoes on a plate cut side up and season with salt and freshly ground pepper. Sprinkle dried herbs over, and drizzle with a little olive oil. Set aside.
  3. Place a grill pan on the stove top and heat until hot. Brush eggplant slices with olive oil, season with salt and freshly ground pepper and grill 4-6 minutes on both sides or until they have nice char marks. Set aside to cool on a paper towel.
  4. Roll or stretch the pizza dough and place on a lightly greased pizza pan or a pizza peel sprinkled with corn flour or semolina, if using a pizza stone. Spread the pesto over the pizza crust. Sprinkle the Parmesan over the pesto and then top with the grated mozzarella. Arrange the grilled eggplant and tomatoes.
  5. Transfer to the oven and bake until the crust is golden brown, 8-15 minutes depending on your oven.

myfavouritepastime.com 

Step By Step Photos

Place tomatoes on a plate cut side up and season with salt, freshly ground pepper and dried herbs.  Drizzle with a little olive oil. Set aside. Brush eggplant slices with olive oil, season with salt and freshly ground pepper and grill 4-6 minutes on both sides or until they have nice char marks. Set aside to cool on a paper towel.

Roll or stretch the pizza dough to 12-inches (30cm) and place on a lightly greased pizza pan or a pizza peel sprinkled with corn flour or semolina, if using a pizza stone. Spread the pesto over the pizza crust. Sprinkle the Parmesan over the pesto

Top with the grated mozzarella. Arrange the grilled eggplant and tomatoes.

Transfer to the oven and bake until the crust is golden brown, 8-15 minutes depending on your oven.

Own Notes

318g ball of dough rolls easily to 11-inch really difficult to stretch to 12-inch unless you’re using  a pizza pan where you will not need to transfer the pizza. Pesto 1/4 cup covers well; 2 tablespoons of Parmesan.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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