Zap That Cap!

Every Sunday my husband and I order pizza. Every Sunday we get the same kind; mushroom and onion. Lately every Sunday I think we need to do something different, but my husband is a creature of habit. I could hear the woman from the 1980’s Leisure Curl commercial in my head saying to me, “Girrrrl, you need a chaaange! You better zap that cap!” The proverbial cap being the same old pizza we order every Sunday. It was time to try something new. But how could I break my husband’s favorite Sunday tradition? Give him only what he loves, a mix between two of his favorite dishes. Eggplant Parmesan and Pizza.
I had picked up some Japanese Eggplant just the other day. Different than Italian Eggplant, Japanese is long and thin, perfect for topping on pizza. I thought it would be perfect topped on a smokey grilled pizza dough with some fresh basil and mozzarella. I think grilled pizza is my new favorite way to make the dish. It’s super easy, really fun, and totally delicious!
Eggplant Parmesan Pizza
1 store-bought pizza dough
2 Japanese Eggplant or 1 Italian Eggplant
2 eggs
2 c Italian breadcrumbs
3 Tb Olive Oil

Cooking Spray
3 large balls of fresh mozzarella or 1 1/2 c shredded mozzarella
1 c pizza sauce
1 Tb chopped garlic
2 Tb fresh basil, chopped
salt
pepper
Preheat grill.
Remove skin from Eggplant with a carrot peeler. Slice into small rounds (Japanese) or rectangles (Italian).
In a medium bowl, beat 3 eggs until smooth. Add pinch of salt and pepper. Add Eggplant pieces and toss with hands until all Eggplant is coated with egg. Drain eggs and pour breadcrumbs into the bowl. Toss the eggplant with breadcrumbs until each piece is evenly coated. Remove Eggplant pieces and set aside.
Using a large frying pan, heat 2 Tb of the olive oil and add Eggplant. Sprinkle with salt and pepper. Cook until lightly browned and crispy. When done, remove from pan and set on plate lined with paper towel to drain a bit of the oil.
Take a cookie sheet and turn it upside down. Spray the bottom with cookie spray. This will be used to set your pizza doughs on. Divide your pizza dough in 1/2 and roll out 2 small rounds. The smaller rounds make it easier to flip on the grill. Spread olive oil on top and bottom of dough and set on cookie sheet.

Head out to the grill with pizza dough. Bring toppings as well.

Directions for grilling pizza:

On medium flame slide dough directly on to grill. Wait about 3 minutes and flip dough over with tongs or a large spatula. Immediately after flipping, begin topping pizza with sauce, garlic, basil, Eggplant and cheese. Close grill top for about 2-3 minutes until cheese is melted. Remove from grill and serve.

*Note: I realize in our picture you can see that we used fresh tomatoes instead of red sauce. This is because I realized we were out of sauce. I would recommend using the sauce instead of the tomatoes.

5 thoughts on “Zap That Cap!

  1. Anonymous

    Well I made this dish because it sounded so intriguing. Actually I delegated and had one of my “Cigar ladies” make it. Several of us women get together – The Cigar Club – once a month and are always trying out new recipes and food ideas. This one was fun. I only have a charcoal grill and it was difficult to get the dough on the grill and cook evenly. Even so we all found it delicious, the burnt edges and the raw thicker part which the flames did not get to as quickly as the thinner middle. I had grown a white eggplant in the garden and we used it. I don’t know what variety it is other than to say white. It was sweet. Please keep these fun recipes going.

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  2. Anonymous

    P.S. for those of you who don’t have gourmet grocery stores I found the fresh mozzarella cheese ball at Krogers. I only bought two of them even though the recipe calls for three. My friend told me that in gourmet stores the mozzerella balls are much smaller. One Kroger size ball would have been sufficient.

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