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“This dish is easy to put together since it uses mainly store-bought ingredients. Frozen pizza dough is grilled than topped with eggplant, caponata, and cheese. From "Everyday with Rachael Ray" magazine. If, you don't have caponata you can make your own, or just add roasted red peppers, onions, and olives as topping.”
READY IN:
25mins
SERVES:
4
YIELD:
2 pizzas
UNITS:
US

Ingredients Nutrition

  • 1 small eggplant, cut lengthwise then sliced 1/4 inch slices (3/4 lb)
  • 1 12 tablespoons extra virgin olive oil
  • kosher salt & freshly ground black pepper
  • 12 cup caponata, chopped
  • 1 cup mozzarella cheese, shredded (4 oz)
  • 12 ounces frozen pizza dough, thawed

Directions

  1. Preheat grill to medium.
  2. Brush eggplant with oil and season with salt and pepper; grill, turning once, until tender, about 6 minutes.
  3. Coarsely chop and remove to a bowl; toss with caponata, mozzarella, and season with salt and pepper.
  4. Divide dough into two pieces; roll each to about a 7" x 10" rectangle.
  5. Grill on a well-oiled grill (close cover) until dough starts to bubble and grill marks are formed, about 3 minutes.
  6. Flip dough over and top with eggplant mixture; grill, covered, until dough is golden, about 3 to 4 minutes.
  7. Cut in half and serve.

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