Name: Grilled Eggplant Pizza
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Ingredients: 1 cup warm water; 3 tablespoons condensed milk; 2 teaspoons instant yeast; 3 cups pizza flour; 2 teaspoons salt; 2 large eggplants; 2 tablespoons olive oil; 1 tablespoon Italian seasoning; 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)

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

Richard Jones

reviews

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.

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Preparation 1 30

Cook 15

Ready in 1 45

Servings Servings

CourseLunch

InfluenceItaly

DifficultySeasoned

MethodBake

Similar RecipesPizza

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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

Calories: 408kcalCarbohydrates: 68gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 12mgSodium: 986mgPotassium: 577mgFiber: 8gSugar: 12gVitamin A: 252IUVitamin C: 5mgCalcium: 143mgIron: 4mg