Grilled Pizza

Photo by Mara M.
Adapted from canadianliving.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from canadianliving.com

Ingredients

  • 1/2

    cup (125 mL) bottled strained tomatoes, (passata)

  • 1

    clove garlic, grated or pressed

  • 1

    tsp (5 mL) dried oregano

  • 1/4

    tsp (1 mL) salt

  • 1/4

    tsp (1 mL) pepper

  • 1/4

    cup (60 mL) olive oil

  • 2

    tbsp (30 mL) balsamic vinegar

  • 1/2

    eggplant, cut crosswise in 1/4-inch (5 mm) thick slices

  • 1

    cup (250 mL) cherry tomatoes, halved

  • 1

    tub (200 g) bocconcini cheese, (about 8 pieces), drained and cut in 1/4-inch (5 mm) thick slices

  • 12

    fresh basil leaves

  • Pizza Dough:3 cups (750 mL) all-purpose flour, (approx)

  • 2

    tsp (10 mL) quick-rising instant dry yeast

  • 1

    tsp (5 mL) salt

  • 1-1/4

    cups (300 mL) hot water, (120°F/50°C)1 tbsp (15 mL) extra-virgin olive oil

Directions

Preparation Pizza Dough: In bowl, combine 2-3/4 cups of the flour, yeast and salt. With wooden spoon, gradually stir in water and oil, using hands if necessary, until ragged dough forms. Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding remaining flour, 1 tbsp at a time, if necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. Meanwhile, combine strained tomatoes, garlic, oregano and pinch each of the salt and pepper; set aside. In large bowl, combine 2 tbsp of the oil, vinegar and remaining salt and pepper. Add eggplant and toss to coat. Reserving any vinegar mixture, place eggplant on greased grill over medium heat; close lid and grill, turning and brushing occasionally with vinegar mixture, until browned and tender, about 8 minutes. On lightly floured surface, stretch dough to about 16- x 12-inch (40 x 30 cm) rectangle, using rolling pin if necessary. Brush with remaining oil. PLACE, oiled side down, on grill; cook, uncovered, until bubbles form on top and bottom is grill marked, 3 to 6 minutes. With tongs, TURN; close lid and grill just until no longer doughy underneath, about 1 minute. Transfer to baking sheet. Reduce heat to medium-low. Spread strained tomato mixture over grill-marked side of crust. TOP with eggplant, cherry tomatoes and bocconcini cheese. Transfer to grill; grill, covered, until cheese is melted and bubbly and underside is browned, 5 to 8 minutes. Carefully transfer to large cutting board or inverted baking sheet. Top with basil. Additional information : Change It Up Margherita Pizza: Omit eggplant mixture and cherry tomatoes. Substitute 150 g round mozzarella cheese, thinly sliced, for the bocconcini.

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