Grilled Eggplant and Fresh Mozzarella Pizza
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Look for fresh mozzarella and bocconcini cheeses in sealed bags or tubs of water at deli counters. For a delicious splurge, use buffalo mozzarella, a flavourful fresh mozzarella made from water-buffalo milk.
Servings: 8 slices
Ingredients:
Grilled Eggplant and Fresh Mozzarella Pizza
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per slice: about | - |
| cal | 346 |
| pro | 13 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 24 mg |
| sodium | 552 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 23% |
| vit A | 6% |
| vit C | 13% |
| folate | 60% |
Suggested Recipes
-
8 oz (250 mL) fresh mozzarella or bocconcini cheese
1 small eggplant (12 oz/375 g), thinly sliced
2 tbsp (25 mL) vegetable oil
1/4 tsp (1 mL) each salt and pepper
pizza Dough
1 cup (250 mL) Tomato pizza Sauce
1/4 cup (50 mL) fresh basil leaves
6 anchovy fillets (or 1 tbsp/15 mL drained capers)
Preparation:
Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on paper towel–lined tray; let stand for 30 minutes.
Brush eggplant with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
On lightly floured surface, roll out dough into 14-inch (35 cm) round; centre on greased pizza pan. Spread with tomato sauce; sprinkle with basil. Top with eggplant, anchovies and mozzarella.
Bake in bottom third of 425°F (220°C) oven until cheese is bubbly and crust is golden and slightly puffed, 20 minutes.
Brush eggplant with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
On lightly floured surface, roll out dough into 14-inch (35 cm) round; centre on greased pizza pan. Spread with tomato sauce; sprinkle with basil. Top with eggplant, anchovies and mozzarella.
Bake in bottom third of 425°F (220°C) oven until cheese is bubbly and crust is golden and slightly puffed, 20 minutes.
Additional Information
- Tip: You can also broil eggplant on foil-lined baking sheet, turning once, until golden and translucent, about 5 minutes.
Source
Canadian Living Magazine: May 2007
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