Grilled Pizza with Eggplant, Kalamata Olives and Buffalo Mozzarella
3 eggplants, sliced 3/4 inches thick
Salt and freshly ground black pepper
2 large red peppers
1 refrigerated pizza dough, brought to room temperature
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes
1 cup pitted kalamata olives
1/2 pound buffalo mozzarella cheese, coarsely shredded
Extra-virgin olive oil, for brushing on vegetables, plus 1/4 cup
Flour for dusting
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
Dust the work surface lightly with flour, with a rolling pin, roll the dough into a circle 8 or 9 inches in diameter and about 1/8-inch thick. Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, olives and cheese in bowls and ready by the side of the grill.
Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, eggplant, bell peppers, olives and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Serve immediately.
Footnotes - I serve this with an awesome white wine spritzer.
White Wine Spritzers
8 oz. white wine, chilled
8 oz. lemon-lime seltzer, chilled
2 limes, cut into quarters
2 lemons, cut into quarters
Place lemon and lime wedges in a tall glass. Add the seltzer and wine. Serve cold.
Grilled Pizza with Tomatoes, Artichokes and Shaved Parmesan
1 refrigerated pizza dough
1 cup grape tomatoes, halved lengthwise
1 - 6 oz. jar marinated artichoke hearts, reserving the marinade
10 to 15 large basil leaves
1/3 cup shaved Parmesan
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on dough
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
On a lightly floured surface, roll dough into an 8 inch circle, about 1/3 inch thick.
Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside. In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan and season with salt and pepper, to taste. Serve immediately.
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