Eggplant, Green Olive, And Provolone Pizza – a delicious recipe with garlic, extra-virgin olive oil, eggplant, provolone, green olives, flat-leaf. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare a gas grill for direct-heat cooking over medium heat; see
2
.
3
Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.
4
Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.
5
Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.
255
kcal
Calories
20
g
Fat
18
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 garlic clove, minced, 1/3 cup extra-virgin olive oil, 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds, 1 pound store-bought pizza dough at room temperature, and more.
Yes, Eggplant, Green Olive, And Provolone Pizza falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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