Recipes : Grilled Eggplant Pizza : Food Network

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Grilled Eggplant Pizza
Recipe courtesy Michael Chiarello

Ingredients
3 eggplants, about 3 pounds total, sliced 3/4 inches
thick
Salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup
2 large red or yellow bell peppers
1 recipe Piadine dough (or prepared pizza dough)
All-purpose flour, for dusting
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes, optional
About 1 cup pitted kalamata olives

About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded
About 3 cups packed arugula
Balsamic vinegar

Directions
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. Cut the grilled slices into
1/2-inch dice.

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.

Divide the dough into 6 equal balls. Working on a surface free of flour, roll each
ball under your palm. As it rolls, it will stick slightly to the surface, creating
tension that helps form a tight, round ball. Dust the work surface lightly with
flour, pat each ball down lightly, dust the tops with flour, cover with a towel,
and let rise for about 15 minutes. With a rolling pin, roll out each ball 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, if using, 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, if using, 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. Transfer to
plates and top each with an equal amount of the arugula. Spritz lightly with
vinegar. Serve immediately.