Serves 4
30 min
Eggplant, Green Olive, and Provolone Pizza
Recipe GLPRfa6ce7b096b27b
A Mediterranean grilled pizza featuring tender charred eggplant, briny green olives, creamy provolone cheese, and fresh parsley on a crispy pizza crust. Perfect for a light yet satisfying main course with vibrant Mediterranean flavors.
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Ingredients
1 1/4 pounds eggplant, cut into 3/4-inch-thick rounds
1/3 cup extra-virgin olive oil
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound store-bought pizza dough at room temperature
5 ounces provolone cheese, cut into thin matchsticks
18 pitted green olives, coarsely chopped (about 1/3 cup)
1/4 cup fresh flat-leaf parsley, chopped
Directions
Prepare your gas grill for direct-heat cooking over medium heat. Oil the grill rack well to prevent sticking.
In a small bowl, whisk together the minced garlic and extra-virgin olive oil until well combined.
Lightly brush both sides of the eggplant rounds with the garlic oil mixture. Season generously with salt and black pepper.
Place the eggplant rounds on the preheated grill, cover, and cook for 3 to 4 minutes per side until tender with light char marks. Transfer to a cutting board and cut into roughly 1-inch pieces. Set aside.
Stretch the pizza dough into a 12 by 10-inch rectangle and place it on a large baking sheet. Lightly brush the top surface with garlic oil.
Transfer the dough to the oiled grill rack with the oiled side down. Brush the exposed top with more garlic oil. Cover the grill and cook for 1 1/2 to 3 minutes until the bottom is golden-brown and crispy.
Using tongs, carefully flip the crust back onto the baking sheet with the grilled side up.
Scatter the grilled eggplant pieces, provolone matchsticks, chopped green olives, and fresh parsley evenly over the crust.
Carefully slide the pizza from the baking sheet back onto the grill. Cover and cook for about 3 minutes until the bottom is golden-brown and the cheese is melted. Serve immediately.
