Aubergine, Green Olive, and Provolone Pizza

Ingredients for Aubergine, Green Olive, and Provolone Pizza

• 1 garlic clove, minced

• 80ml extra-virgin olive oil

• 575g aubergine, cut into 3/4-inch-thick rounds

• 450g store-bought pizza dough at room temperature

• 140g sliced provolone, cut into short thin matchsticks (300ml )

• 18 pitted green olives, coarsely chopped (1/3 cup)

• 1/4 cup chopped flat-leaf parsley

How to make Aubergine, Green Olive, and Provolone Pizza

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together garlic and oil. Brush some of garlic oil on both sides of aubergine and season with 3/4 teaspoons salt and 1/2 teaspoons pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter aubergine, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.