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Grilled Tomato-Eggplant Pizza
1 medium eggplant, cut in 3/4-inch thick slices
5 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pre-baked, whole-wheat pizza crust (10 ounces) or 4 whole-wheat pitas
1 can (8 ounces) diced tomatoes with garlic and basil, drained
1 can (2 1/4 ounces) chopped black olives with jalapeƱos
1/2 cup shredded mozzarella or crumbled feta cheese, or a combination of both
1/4 cup fresh basil leaves


 

Brush eggplant with 3 tablespoons olive oil, then sprinkle with garlic powder and black pepper. Grill eggplant over a medium-high fire for about 10 minutes, turning to brown evenly, until soft and cooked through.

Brush pizza crust with 1 tablespoon olive oil. Layer grilled eggplant, tomatoes and black olives over crust. Sprinkle with cheese and basil. Drizzle with 1 tablespoon olive oil. Put pizza on grill; lower lid. Grill until the cheese melts.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Canned Food Alliance

United States
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