Grilled Eggplant Pizza

The Blond Cook has featured a very healthy pizza recipe to share how you can remove guilt from eating pizza. It doesn't take a genius to make it, in fact it's as easy as 1-2-3.

3 baby eggplants (about 1 pound)
3 tablespoons olive oil
Italian seasoning
1 can (13.8 ounces) Pillsbury artisan pizza crust
1/2 cup prepared pizza sauce (more or less, to taste)
1-1/2 cups shredded Italian cheese blend
1 red bell pepper, thinly sliced (I also used yellow)
2/3 cup torn basil leaves

  1. Heat charcoal or gas grill. Cut eggplants crosswise into rounds about 3/8 inches thick. Brush with olive oil on both sides, then sprinkle with Italian seasoning.
  2. Place eggplant slices on the grate over medium-high heat. Cover and grill for approximately 3-4 minutes on each side, until browned. Remove from grill.
  3. Cover a large baking sheet with heavy-duty aluminum foil. Spray foil with cooking spray. Unroll the dough onto the foil. Working from the center of the dough, roll out the dough into a 14x10 inch rectangle. Spray the top of the dough with cooking spray.
  4. Turn the dough rectangle over directly onto the grate. Remove the foil and return the foil to the baking sheet.
  5. Grill uncovered on a gas grill over medium-low heat or on charcoal grill 4-6 inches from medium-low coals 3-4 minutes, or until bottom is golden brown. WATCH CAREFULLY to prevent burning the crust.
  6. using a wide grilling spatula, turn the crust over. Cook an additional 2-3 minutes or until bottom is slightly browned. Remove from grill and place brown side up on foil. Close grill.
  7. Top crust with pizza sauce, grilled eggplant, sliced peppers, basil and cheese.
  8. Return pizza to grill on foil and cover grill. Cook for an additional 3-5 minutes or until cheese is melted.
Posted by Diane Araga, on July 24, 2013 at 8:00 AM