Grilled Eggplant and Fresh Mozzarella Pizza

Grilled Eggplant and Fresh Mozzarella Pizza 150 Author: Canadian Living Credits: Grilled Eggplant and Fresh Mozzarella Pizza 150

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 8 oz fresh mozzarella
  • 8 oz bocconcini cheese
  • 1 eggplant thinly sliced
  • 2 tablespoons vegetabIe oil
  • 1/4 teaspoon each salt and pepper
  • 1 Pizza Dough recipe
  • 1 cup Tomato Pizza Sauce recipe
  • 1/4 cup fresh basil leaf
  • 6 anchovy fillets
  • 6 drained rinsed capers

Method

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.

Nutritional facts Per slice: about

  • Sodium 552 mg
  • Protein 13 g
  • Calories 346.0
  • Total fat 14 g
  • Cholesterol 24 mg
  • Saturated fat 5 g
  • Total carbohydrate 43 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Eggplant and Fresh Mozzarella Pizza

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