Pizza is undoubtedly one of the most popular and beloved by many. dishes. Although everyone considers pizza an Italian dish, Italians borrowed it from the Greeks, who baked seasoned herbs and olive oil layers of dough on hot stones. Classical eggplant pizza recipe, Parmigiana pizza, fried eggplant, parmesan, mozzarella, tomato puree and olive oils. However, such pizza can be prepared not only in the oven, but also grilled. At the same time, it turns out incredibly tasty and fragrant and very reminiscent of real Italian pizza, приготовленную в печи. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pizza base
- 3 eggplants (total weight about 1.3 kg.), Sliced about 2 cm thick.
- Olive oil for greasing vegetables, plus about 1/4 more Art.
- 2 large red or yellow bell peppers
- Flour for sprinkling
- 1 tbsp. l finely chopped garlic
- 2 tbsp. l finely chopped oregano leaves
- 1 tsp red pepper flakes, optional
- About 1 tbsp. seedless olives
- About 225 gr. coarsely grated mozzarella
- 3 tbsp. arugula
- Balsamic vinegar
Recipes with similar ingredients: eggplant, bell peppers, olives, mozzarella cheese, arugula, yeast dough, balsamic vinegar, red pepper flakes, oregano
Recipe preparation:
- Prepare the grill and let half the coal burn out, or Preheat the gas grill over medium heat.
- Place the eggplant in a colander located above another bowl, salt and leave for 30 minutes to liquid from them, and then rinse and dry.
- Lubricate the eggplant slices with olive oil and season with pepper. Stir bell pepper with a little olive oils. Put vegetables on the grill. Fry the eggplants while they are Do not brown on one side for about 3 minutes.
- Before flipping, make sure that the areas between rods grills well browned. Then remove the eggplant with open fire and fry on the other side until soft, just about 10 minutes. Dice the fried slices a little thick more than a centimeter.
- Fry the peppers before charring, turning over necessary. Put the peppers in a bowl. Cover and let them will be steamed up so that the peel comes off. When the peppers have cooled, peel them, remove the seeds and cut into long thin strips.
- Divide the dough into 6 equal balls. Roll the balls with your palm on powder-free surface. So the dough will stick slightly to surfaces, creating tension that helps shape elastic round ball.
- Then sprinkle the work surface with flour, slightly press down each ball, sprinkle flour on top, cover with a towel, and give the dough to rise for 15 minutes. Roll out each ball with a rolling pin in a circle with a diameter of 20-22 cm. and about 0.3 cm. thick.
- Heat the grill to medium temperature. Put near the grill bowls with 1/4 tbsp. olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if used, olives and cheese.
- Lubricate each round of dough with approximately 1 tbsp. l olive oil, place on the grill with the oiled side up and bake until the dough Do not brown on the underside, about 2 minutes. Then flip and acting quickly, grease each circle with another 1 tbsp. l olive oils. Then sprinkle each circle 1/6 part of garlic, oregano, red pepper, if used, eggplant, bell pepper, olives and cheese.
- Cover the grill and cook until the dough circles brown on the bottom, and the cheese will not melt, only about 7 minutes. Put ready pizza on plates, sprinkle with arugula on top and drizzle lightly with vinegar. Serve immediately.
