I’ve said before how we grill 95% of our dinners over the summer. I just can’t get away from the ease and the little clean up…and the fact that Danny does most of the work. 🙂
Every few weeks we will do grill pizzas. We really threw this one together and it was a team effort with these ingredients coming from 3 different houses. I decided to make an eggplant feta pizza and then a traditional pizza with fresh mozzarella.
This actually was more of a flatbread because I didn’t have any yeast. The crust was dense, but we rolled it pretty thin. Everyone was a fan.
[print_this] Basic Pizza Dough
- 1 1/2 cups warm water
- 1 tsp honey
- 2 tsp sea salt
- 2 tbsp extra virgin olive oil
- 4 cups whole wheat flour
Prepare in bread maker on pizza dough setting. It actually doesn’t need any time to rise since there is no yeast, but make sure it has a chance to really get mixed completely.
Eggplant Feta Pizza (serves 5-6)
- 2 pounds pizza dough
- 1 eggplant, sliced and marinated in balsamic vinegar, olive oil and salt and pepper
- 1/2 cup feta
- 2 handfuls arugula
- Balsamic dressing (2 tbsp balsamic vinegar, 1/4 cup olive oil, 1 tsp dijon mustard)
Preheat grill and make sure it’s clean. Roll out pizza dough into circles. (Think: personal/individual pizza size.) Prepare all of your toppings and put them in separate bowls. You will need everything accessible to make adding toppings quick and easy.
Grill your eggplant first. After their done (about 10-15 minutes), set aside until the dough is ready. After you’ve rolled out pizza dough, brush the top size with a thin coating of olive oil. Flip pizza dough over, directly onto grill and let grill for 2-3 minutes. The dough WILL NOT fall through the grill. Once the dough is on the grill, brush the top side with a light coating of olive oil. After 2-3 minutes flip pizza over and let sit on grill for 2-3 more minutes.
Take it off the grill and add your eggplant, feta and arugula. Cut into slices and enjoy! [/print_this]
What’s your favorite summer time meal?
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