Follow these steps for perfect results
eggplant
sliced
extra virgin olive oil
kosher salt
black pepper
freshly ground
caponata
chopped
mozzarella cheese
shredded
frozen pizza dough
thawed
Preheat grill to medium.
Brush eggplant slices with olive oil and season with salt and pepper.
Grill eggplant, turning once, until tender (about 6 minutes).
Coarsely chop the grilled eggplant and place in a bowl.
Add caponata and mozzarella cheese to the bowl with the eggplant.
Season the mixture with salt and pepper and toss to combine.
Divide pizza dough into two pieces.
Roll each piece into a 7\" x 10\" rectangle.
Oil the grill well.
Grill the dough on one side until it starts to bubble and grill marks form (about 3 minutes).
Flip the dough over.
Top each piece of dough with the eggplant mixture.
Grill, covered, until the dough is golden and the cheese is melted (about 3-4 minutes).
Cut each pizza in half and serve immediately.
Expert advice for the best results
For a spicier pizza, add a pinch of red pepper flakes to the eggplant mixture.
Brush the pizza dough with garlic-infused olive oil for added flavor.
Everything you need to know before you start
10 minutes
The caponata mixture can be made ahead of time.
Arrange the pizza slices on a plate and garnish with fresh basil.
Serve with a side salad.
Pairs well with the Italian flavors
Discover the story behind this recipe
Pizza is a staple of Italian cuisine.
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