The cooking instructions for this recipe rely heavily on you knowing the temperament of your grill.  How is my grill you ask?  Oh, I would be happy if it made hot dogs hot.  Yeah, it is time to upgrade.  That being said, this pizza was incredible!  The flavors were fantastic and melded beautifully into a summertime version of Eggplant Parmesan. 

Rustic Eggplant Pizza 



I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted ½ of the flour for whole wheat.  It gave it a nice earthy flavor and required an extra hour in rise time. 


Heat grill to a temp that will leave grill marks on your veggies.  Brush eggplant slices with EVOO and cook on grill flipping once the other side has grill marks.  Length of time varies for each grill so please keep a watchful eye.  This whole process shouldn’t take very long, unless of course you are using my grill.  Once the eggplant is cooked, remove from grill and set aside. 

Shape your dough so that it is thin and will fit on your grill.  Brush the grill with a little EVOO to prevent sticking and lay dough right on the grilling service.  Flip once grill marks appear and brush dough with EVOO, garlic, and sprinkle with Italian seasoning.  Then layer eggplant, tomatoes, and cheese.  Cover the pizzas and cook until cheese has melted. 

Need some more ideas for pizza night?  Get all 23 weeks worth here.