Grilled Eggplant Pita Pizzas

If you like pizza, you’ll love this vegetarian recipe that you can have for lunch or dinner!
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INGREDIENTS (Serves 5).
5 whole wheat pita breads.
1 eggplant.
1 tablespoon salt.
oil, for frying.
3 potatoes, peeled and sliced.
1 bunch parsley, finely chopped.
1/4 red cabbage, shredded.
3 eggs, hard-boiled and sliced.
Salt and pepper.
Tahini.
Amba (pickled mango sauce).
Schug (spicy chili paste), optional.
Sliced pickles, optional.
Israeli Salad.
2 tomatoes.
2 cucumbers.
1 tablespoon lemon juice.
1 tablespoon olive oil.
pinch of salt and pepper.
PREPARATION.
1. Cut the eggplant into half-inch slices. Place the slices on a baking tray..
2. Sprinkle the eggplant with salt on both sides. Wait 20 minutes for the salt to pull the water out of the eggplant and make the eggplant soft. Wipe off the salt and water with a paper towel..
3. In the meantime, bring a large pot of water to a boil. Peel and slice the potatoes. Add them to the boiling water, cover and cook for 11 minutes. This is also a good time to prepare the hard boiled eggs..
4. Add enough oil to a frying pan to cover the bottom of the pan, and bring to medium-low heat. Add the eggplant and cook on each side for 4-5 minutes. If the flame is too high, the eggplant will burn without cooking on the inside..
5. Remove the eggplant from the oil and place on a paper towel-lined tray. Place more paper towels on top and squeeze them down with a spoon to remove the oil from the eggplant..
6. Prepare the Israeli salad, chopped parsley, shredded cabbage, tahini, salt and pepper..
7. Time to stuff the pita! Add each ingredient twice, and don’t forget the pinch of salt and pepperit changes everything.

Watch more How to Make Pizza videos: http://www.howcast.com/videos/511706-How-to-Make-Vegetarian-Pizza-Toppings-Homemade-Pizza.
5 oz pizza dough, Â_” thick 2 tbsp olive oil 1/3 c. tomato sauce Â_ zucchini, shaved thin lengthwise Â_ red pepper, sliced into thin strips 1/3 eggplant, sliced into thin rounds and roasted Â_ cup hedgehog mushrooms, roasted 3 Brussels sprouts, shaved thin 3 tbsp Parmesan Reggiano Preheat stone & oven to 500F. Brush dough w. olive oil. Add sauce zucchini, pepper, eggplant, & mushrooms. Top w. Brussels sprouts & Parmesan. Bake 7-8 minutes. Let sit for 2 min. Finish with olive oil & sea salt..
All right, so you don’t need meat to make an amazing pizza. You kind of want to approach a vegetarian pizza with kind of trying to confuse the mouth. Different textures, different flavors. Some roasted and caramelized, some others raw, a little bit more light..
So today, I’m going to make a version I absolutely love. When you approach vegetables, you need to think about which ones need time to cook. Things like mushrooms. I have some beautiful little hedgehog mushrooms. You can use creminis, portabellas. You want to cook those ahead of time.
There is so much moisture in mushrooms that you need to render that out. That goes for eggplants as well. Thicker vegetables, like peppers, you can roast ahead of time, because again, you only have 7 minutes in the oven, which is not enough time to really cook the vegetables through. Now, if you slice something really thin, like I have these Brussel sprouts and zucchini, then it will have time to cook through. You could shave some really thin mushrooms on the pizza, but again, it won’t get cooked through as if doing it in the pan beforehand..
You really need to measure which ones need cooked ahead of time and which ones go raw right on the pizza. A good way to test that is if you’ll eat it in a salad, you can shave it raw on a pizza. If not, you need to cook it before hand, then you need to add it after it’s cooked..
So, to make my perfect vegetarian pizza, I’m going to start with some olive oil right on the crust. A good amount of olive oil. You just kind of brush it all the way to the edges. This helps the crust get nice and crispy and adds another little fattiness to the whole entire thing. Big pinch of kosher salt. Awesome. Now I’m just going to play with it..
Tomatoes sauce is not the highlight of my vegetarian pizza. It’s just kind of a side note. So a little bit of tomato sauce will go a long way. Just going press it all the way to the edges. Awesome, that looks great. Just enough. Perfect! I’ve got some zucchini here. These are kind of fun. They kind of lay, let them fall as they will. The more you stick them up, the more the pizza will brown them in the oven and get those nice charred bits. Also looks absolutely beautiful. I have some raw peppers, but again, I sliced them thin so they will cook really quickly..
I love, love mushrooms, so I cooked these ahead of time. I sautéed them. These are just some hedgehog mushrooms. You can do any type of mushrooms..
This is eggplant that I roasted for about 20 minutes. There is no way eggplant will cook through in your oven, so it falls under one of those vegetables that you have to do ahead of time. Perfect.
I’m going to top this entire thing off with some shaved Brussel sprouts. My absolute favorite. They’re sweet, they look gorgeous, and you kind of think you’re being healthy even though it’s a pizza. All right, look how beautiful that looks. I’m going to finish it with some thyme, just to give the whole thing a little bit of an herby back note. And a touch more oil. Beautiful..
This is going to get a little bit of parmesan right before hitting the oven. That looks awesome. All right, so this is going to go in the oven at 500 degrees about 7 or 8 minutes. Take this whole thing and you’re going to slide the parchment right onto the stone and just forget about it..
So I can smell those vegetables caramelizing. It’s been about 7 or 8 minutes, 500 degrees. Let’s take a look. Yep, completely cooked. Beautiful. Grab the parchment and all. I love meat, but this is, you don’t miss it an inch with this. So, I just hold the parchment, and do my best to kind of let the pizza fall right off. So, like any great pizza, I’m going to grab some really good olive oil, paint the outside crust to give it a little bit of a sheen, a little more richness. Get that all that goodness on your hands. I grab some smoke salt to emulate being in a brick oven. Then, you’ve got to do the parmesano reggiano thing right over the top. Let it dance between all the different veg. If that doesn’t make you hungry, I don’t know what vegetable pie will.

Grilled eggplant is a healthy alternative to some of the food we normally barbecue, but it can be just as delicious. Just ask Grill Master Randy, whose grilled eggplant recipe can really come in handy as we approach an expected meat shortage due to the COVID-19 pandemic. This grilled veggie recipe comes together in less than half an hour and uses only a handful of basic ingredients, making it a perfect replacement dish in the event you can’t get your hands on some meat for this weekend’s grill session. To be clear, we think BBQ eggplant is worth trying in ordinary times, too! The spicy garlic sauce really shines through and elevates the eggplant to another level, especially if you combine it with smoky flavors like Randy did on his Blaze kamado. Whether you’re looking for a grilled vegetarian recipe in uncertain times or just want to try something new, this eggplant recipe won’t let you down..
Grilled Eggplant with Spicy Garlic Sauce:
https://www.bbqguys.com/bbq-learning-center/recipes/grilled-eggplant-garlic-sauce?utm_source=youtube&utm_medium=org&utm_species=social-org-content&utm_term=post-recipes&utm_campaign=gsoc240&utm_content=grilledegplant-20200509.
Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service..
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Before joining BBQGuys as part of the customer service team, Grill Master Randy spent 5 years as the Head Steak Chef at the legendary Ruffino’s restaurant in Baton Rouge. He also had a 3-year run preparing almost-too-pretty-to-eat meals for Whole Foods. All that culinary expertise makes Randy a natural fit as our Grill Master and resident recipe creator (if we’re being honest, the beard doesn’t hurt his case either.).
Featuring: Randy Watson.
Filmed/Produced by: Randy Watson & Christian Argamasilla

Cheesy Eggplant Pizza.
Serves 5-6.
INGREDIENTS.
1 large globe eggplant.
Salt.
Olive oil.
Pizza Sauce.
1 jar marinara sauce.
½ cup parmesan cheese.
¼ cup fresh basil.
1 tablespoon garlic powder.
1 teaspoon salt.
1 teaspoon pepper.
½ teaspoon red pepper flake.
2 cups mozzarella cheese.
1 cup cheddar cheese.
PREPARATION.
Preheat oven to 350°F/180˚C..
Slice the eggplant into ½-inch pieces..
Salt the slices and leave them to “sweat” for 20 minutes then wipe them off..
Slather each slice with olive oil..
Bake for 25 minutes..
In a medium bowl, combine all pizza sauce ingredients and stir until homogenous..
Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one..
Sprinkle mozzarella and cheddar on each slice..
Put the slices back in the oven for 1-2 minutes to melt the cheese..
Allow to cool before serving..
Enjoy!
Made by BFMP www.buzzfeed.com/videoteam.
All music provided by Audio Network and Warner Chappell Inc. Used with permission

Get the top-rated recipe for Pita Pizza at http://allrecipes.com/Recipe/Pita-Pizza/Detail.aspx..
In this video, you’ll see how to make individual pita pizzas that you cook on the grill. They’re a great party snack or a simple weeknight dinner. And everyone gets to pick their favorite toppings. If it’s not grilling season, just pop them in the oven..
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We teach healthy cooking to people touched by cancer..
Pita pizzas rule! This eggplant pita pizza is a comfort food that we can honestly say is good for you. With roasted eggplant layered over white bean hummus, this delicious, easy to make recipe contains a slew of phytonutrients, many which are active antioxidants, along with a variety of vitamins and minerals — and that’s before we talk fiber! Go for it..
GET THE RECIPE.
https://www.cookforyourlife.org/recipes/eggplant-pita-pizza/.
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