Grilled Pizza Bianca Portobellos, Eggplant And 3 Cheeses
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1/2 cup gorgonzola cheese -- (about 2 oz.), -- crumbled pizza dough
- 3/4 cup parmesan cheese -- (about 2 1/2 oz), -- freshly grated
- 20 slices eggplant -- cut 1/8" thick
- 1/4 cup flat leaf parsley -- chopped
- 1 tablespoon plus 1 tsp garlic -- minced virgin olive oil
- 2 cups shredded fontina cheese -- (about 1/2 lb), -- loosely packed
- 4 4" Portobello mushrooms -- stems discarded
Possible health benefits
General information, not medical advice.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. In a bowl, mix the garlic with 1/4 cup of olive oil. Liberally brush the oil on the mushrooms and eggplant.
- In another bowl, toss together the fontina, parmesan, and gorgonzola. Cover and refrigerate. When white ash begins to appear on the coals, the fire is ready. Grill the mushroom caps until softened and cooked through, about 4 minutes per side. Grill the eggplant slices until tender, about two minutes per side. Slice the mushroom caps 1/8 inch thick and set aside with the eggplant. Divide the pizza dough into four equal pieces. Keep 3 pieces covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the fourth piece of dough with your hands to form a 12 inch free form round about 1/16 inch thick; do not make a lip. Gently drape the dough on the hot grill, within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear.
- Using tongs, immediately flip the crust over onto a warmed baking sheet and brush with olive oil. Scatter one fourth of the mixed cheeses, parsley and grilled vegetables over the crust. Drizzle the pizza with 1 to 2 tbs of olive oil.
- Slide the pizza back toward the hot coals but not directly over sections receiving high heat; check the underside often to see that it's not charring. The pizza is done when the cheeses are melted and the vegetables are heated through, 3 to 4 minutes. Serve the pizza hot off the grill. Repeat procedure to make the remaining pizzas.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Spatula
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Tongs
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Pastry brush