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Gourmet Grilled Eggplant Vegetarian Pizza without Mushrooms
This delicious vegetarian pizza recipe is really flavorful and the combination of eggplant, zucchini, bell pepper, basil, oregano and more gives you a delicious grilled pizza recipe, which is not difficult to make. Serve this pizza piping hot and everybody will love it. You might like to spray a little balsamic vinegar over the pizza before serving it because that flavor would be great with the toppings on this one.
A lot of vegetarian pizza recipes have mushrooms but if you want a vegetarian pizza without mushrooms this one is highly recommended. The fresh oregano and basil gives the pizza a sophisticated and aromatic flavor and the grilled vegetables are juicy and succulent. This recipe makes six pizzas, which are eight inches in diameter so you can serve one to each person. Feel free to halve the recipe if you do not need so many.
Eggplant is not the most common pizza topping but it does feature on various gourmet vegetarian pizza recipes because it has an unusual flavor and combines well with similar ingredients like zucchini. Leave off the red pepper flakes if you do not want any spiciness with this pizza. The garlic suits the overall vegetable flavor though and the other ingredients all work in harmony with each other.
How to Make Personal Pizzas on the Grill
Ingredients -
2 eggplants, in ½ inch thick slices
1 zucchini, in ½ inch slices
1 yellow bell pepper
1 red bell pepper
½ lb shredded mozzarella
2 tablespoons chopped fresh oregano leaves
1 lb prepared pizza dough
1 teaspoon red pepper flakes
1 minced clove garlic
All purpose flour, as needed
¼ cup tomato sauce
¼ cup extra virgin olive oil, plus extra for brushing on vegetables
Salt and black pepper, to taste
Fresh basil leaves, for garnish
Preparation:
Preheat the grill to medium.
Salt the eggplant and zucchini slices in a colander and let them drain for half an hour. Rinse and pat dry. Brush them with olive oil and season with black pepper. Toss them in a little olive oil and cook on the grill until the slices are browned on one side.
This will take about 3 minutes.
Turn them over when you see grill marks and move them away from the direct heat. It will take about 6 minutes more until they are tender.
Grill the bell peppers, turning them frequently, until they are blackened all over. Put them in a bowl and cover it so the peppers steam.
When they are cool enough to work with, peel off the skin, take out the seeds and tear them into long, thin strips.
Divide the dough into 6 equal pieces and roll the dough balls under your palm.
Dust a work surface with flour and pat each ball down. Dust them with flour, cover them with a towel and leave them for 15 minutes, then roll each one out into an 8 inch circle.
Brush a teaspoon of olive oil over each dough circle, and then grill oiled side up until browned.
This will take about 2 minutes.
Turn the dough circles over and brush some tomato sauce over the other side. Scatter the garlic, oregano, bell peppers, cheese, eggplant, red pepper and zucchini over them.
Cover the grill and cook the pizzas for 7 minutes or until the cheese is soft and the crusts are browned on the bottom.
Depending on the size of your grill, you might only be able to cook 1 or 2 pizzas at once.
Top the pizzas with basil leaves and serve hot.
(Serves 6)
You can see from the photo that this gourmet vegetarian pizza without mushrooms is bright, colorful, and really appetizing. The grilled vegetables are soft, tender and they have a wonderful smoky taste. If you want to make a really delicious and popular grilled vegetarian pizza without mushrooms this one is a real winner, both in terms of appearance and flavor. This is a gourmet pizza because of the fresh herbs and fresh ingredients, and also because of the way the flavors go together so nicely.
