Posted by: chapwoman | March 13, 2010

Grilled Eggplant & Olive Pizza

This was my first stab at making pizza and it turned out to be really yummy and a perfect study sesh meal! i trust Smitten Kitchen with all cooking topics, so this recipe wasn’t even a doubt to try.  It’s light, filling, and actually tastes (and is) healthy.

Recipe:

1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
1 pound store-bought pizza or homemade pizza dough at room temperature (1 1/2 ofthis recipe will yield a 1-pound dough)
5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
Handful pitted green olives, coarsely chopped (1/3 cup)
1/4 cup chopped flat-leaf parsley

To make in the oven:

You can either fry or roast the eggplant slices, brushed with garlic oil, until tender. Prepare the pizza as you would any other, rolling or stretching out the dough, mounding on the toppings and sliding it onto a baking sheet or pizza stone in an oven that has been preheated to its top temperature. It will be ready in about 10 minutes.

_k

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