The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Grilled Eggplant Pizza with Summer Herbs and Mozzarella 

Advertisement

Ingredients

Dough for 2 12-inch pizzas

1 medium eggplant*

½ Vidalia onion, diced

2 cloves garlic, chopped

2 teaspoons kosher salt

1 tablespoon plus 2 teaspoons fresh chopped marjoram leaves, divided

1 tablespoon plus 2 teaspoons fresh chopped oregano leaves, divided

2 3–4-ounce balls fresh mozzarella, each cut into 8 pieces

Dash red pepper flakes

4 tablespoons extra virgin olive oil

4–6 tablespoons chopped Italian flat-leaf parsley

* The flesh from a medium eggplant should make enough sauce for two pizzas, but if you only want to make one, the leftovers would make a great sandwich spread or dip.

Directions

“Eggplant is one of the most polarizing items.
People either love it or hate it. Grilling the eggplant whole in its skin until soft and then puréeing it into a sauce maximizes flavor while avoiding textural issues. This sauce can then be used in place of a tomato or pesto sauce.”

– Chef Steven Satterfield

LP_Satterfield_pizza_eggplant_mozzerella
Photo by Angie Moser
  1. Prepare dough (use preferred pizza dough recipe or Satterfield’s recipe).
  2. Heat gas grill to 375 degrees. Prick eggplant several times with fork, then set on grill grates. Close grill lid and cook, covered, approximately 30 minutes, turning every 8–10 minutes, until tender and slightly deflated.
  3. Remove from grill. When cool enough to handle, but still warm, remove skin from eggplant. Rough chop flesh and transfer to food processor.
  4. Add onion, garlic, salt, and 1 tablespoon each marjoram and oregano, then blend until smooth.
  5. Meanwhile, place pizza stone on grill and close lid. Increase heat to 500 degrees, or highest temperature possible.
  6. On lightly floured surface, roll out dough to fit on pizza stone. Transfer dough to pizza peel or inverted baking sheet lightly dusted with flour or cornmeal to prevent sticking.
  7. If making 2 pizzas, repeat with other ball of dough.
  8. Spread each pizza with about ¾ cup eggplant sauce, or enough to cover to edges. Top with half of cheese and half of remaining chopped herbs. Sprinkle with pinch of red pepper flakes, then drizzle with half of olive oil.
  9. Carefully slide pizza from pizza peel onto hot stone (if using inverted baking sheet, use a long, wide spatula). Close lid and let cook 6–7 minutes. Cooking time will vary, depending on your grill and thickness of crust.
  10. If bottom of crust is browned but top is still undercooked, remove pizza from grill and transfer onto an inverted baking sheet. Place under broiler until lightly browned.
  11. Transfer to cutting board. Sprinkle with fresh parsley. Cut into wedges with sharp knife or pizza wheel and serve. Repeat with remaining ingredients if making 2 pizzas.

 

Print Recipe