Grilled Eggplant Pizza

The vegetarian pizza uses freshly grilled eggplant on a homemade pizza base. #bushcooking #grilledeggplant #eggplantpizza

Fresh eggplant is sliced and grilled before being placed on homemade pizza dough and baked in a cast-iron skillet. Simple flavors create a moreish grilled eggplant pizza.

This pizza uses an Italian seasoning mix, if you don’t have any around you can substitute for a homemade version including dried oregano, rosemary, thyme, basil, and garlic powder.

Feel free to substitute the pizza dough for your own recipe, a pre-made one from the store, or if in a rush a flatbread.

Grilled Eggplant Pizza Recipe

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The vegetarian pizza uses freshly grilled eggplant on a homemade pizza base. #bushcooking #grilledeggplant #eggplantpizza
Fresh eggplant is sliced and grilled before being placed on homemade pizza dough and baked on a cast-iron skillet. Simple flavors create a moreish grilled eggplant pizza.
Preparation 1 hour 30 minutes
Cook 15 minutes
Ready in 1 hour 45 minutes
Servings 6 Servings
CourseLunch
InfluenceItaly
DifficultySeasoned
MethodBake
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Ingredients

Pizza Dough

  • 1 cup warm water
  • 3 tablespoons condensed milk
  • 2 teaspoons instant yeast
  • 3 cups pizza flour
  • 2 teaspoons salt

Pizza Topping

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning

Making the Pizza

  • 2 tablespoons corn grits
  • 1/2 cup marinara or pizza sauce
  • 1/8 cup parmesan cheese
  • 2 oz fresh mozzarella
  • oregano or basil, to garnish

Equipment

  • Dutch oven

Directions

Pizza Dough

  • Mix together in a measuring cup of warm water the condensed milk, and yeast then allow to activate. It is activated when you see bubbles forming on the surface.
  • Combine the flour and salt in a large bowl, then add the activated yeast mixture. Stir together with a wooden spoon then turn out onto a surface to knead together for about one minute. Place dough into a lightly oiled bowl and top with a little more olive oil. Let rise for one hour covered with a damp towel.

Pizza Topping

  • Slice the eggplant into rounds about a ½ inch (1.3cm) thick then toss with the olive oil and Italian seasoning. Let rest for 30 minutes.
  • Preheat a grill to a moderate temperature. Grill the eggplant on both sides for about 90 seconds, then set aside.

Making the Pizza

  • Preheat the camp oven or barbecue to 450 degrees F (230 degrees C).
  • Divide the risen dough into 2 equal balls. Roll out one dough ball onto a pizza peel or chopping board then sprinkled with some corn grits. Oil the outside rim of the dough.
  • Top the dough with the pizza toppings. Spoon over the marinara sauce or pizza sauce thinly into the middle. Sprinkle lightly with parmesan cheese. Top with slices of grilled eggplant and then fresh mozzarella torn into smaller pieces.
  • Bake the pizza on a stone or perforated pan in the preheated camp oven or barbecue for 10 -12 minutes. Garnish with fresh oregano or basil to serve.

Nutritional Information

Sodium: 986mgCalcium: 143mgVitamin C: 5mgVitamin A: 252IUSugar: 12gFiber: 8gPotassium: 577mgCholesterol: 12mgCalories: 408kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 10gProtein: 14gCarbohydrates: 68gIron: 4mg

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About Richard Jones

Chef Richard’s journey has spanned the globe. The culinary adventure began in Adelaide, South Australia, where the multi-cultural diversity of foods, exceptional market gardens, and world-class wine regions provided a broad influence to his palate. Training under Chef Andrew Fielke at Red Ochre Grill, Richard arrived in Nashville 20 years ago where his work helped fuel its burgeoning food scene.

Learn more about Richard Jones
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