Recipe by Southern Living magazine
"You may substitute 1 medium-size green bell pepper, cut into rings, for eggplant, and omit salt."
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1 (12 inch)
olive oil, divided
plum tomatoes, sliced
kalamata olives, pitted and halved
chopped fresh parsley
pizza blend shredded cheese
garnish: fresh oregano sprigs
Excellent! Because it seemed like an AWFUL LOT for one pizza, I cut the eggplant and kalamata olives to about 1/3 - 1/2 of what the recipe called for. It tasted perfect! I also cut the cheese down to about 1/2, just as a personal preference. Because we had lost our power, my young son suggested we grill the pizza. Have heard of it but never attempted it myself before. It turned out great. I cooked the pizza straight on the grill for about 3 or 4 mins. to brown up the bottom, then put aluminum foil underneath to cook the rest of the way. The pizza is a tad dry because of the lack of sauce, but still quite good. I will cook future pizzas like this again, and I will make this recipe again!
Besides the eggplant, it was quite yummy! Especially the Kalamata olives!!
The eggplant and olives make the pizza taste a little too bitter for my family's preferences.
Very easy and versatile recipe. I used a tomato sauce base so didn't use the fresh tomato but added mushrooms, salami and fetta cheese. Will definitely be using this again.
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The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
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