grilled eggplant and olive pizza
A few months ago, a friend called to say that she was telling her office mates about how I love to grill pizza and they set to searching for my recipe on this site and couldn’t find it. , I said, I’ve just never written it up! From that day forward, I made it my Summer Priority to walk you through pizza on the grill, but I have failed at each turn. Either we’ve made the pizza too late in the evening and the pictures came out , or the day I decided to try again, it has rained. Seriously. If you want thunderstorms to suddenly threaten, let me promise to make you grilled pizza for dinner.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 or homemade pizza dough at room temperature (1 1/2 of
- will yield a 1-pound dough)
- 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
- Handful pitted green olives, coarsely chopped (1/3 cup)
- 1/4 cup chopped flat-leaf parsley