Grilled Pizza Bianca Portobellos Eggplant And 3 Cheeses
Serving Size : 4
Ingredients for prepare Grilled Pizza Bianca Portobellos Eggplant And 3 Cheeses
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | Tbl | Plus 1 Tsp Garlic - minced |
Virgin Olive Oil
grilled pizza bianca portobellos eggplant and 3 cheeses |
| 4 | 4" | Portobello Mushrooms - stems discarded |
| 20 | Slices | Eggplant - cut 1/8" thick |
| 2 | Cups | Shredded Fontina Cheese (About 1/2 Lb) - loosely |
packed
grilled pizza bianca portobellos eggplant and 3 cheeses |
| 3/4 | Cup | Parmesan Cheese (About 2 1/2 Oz) - freshly grated |
| 1/2 | Cup | Gorgonzola Cheese (About 2 Oz.) - crumbled |
Pizza Dough
grilled pizza bianca portobellos eggplant and 3 cheeses |
| 1/4 | Cup | Flat Leaf Parsley - chopped |
recipe Grilled Pizza Bianca Portobellos Eggplant And 3 Cheeses
Prepare a hardwood charcoal fire and set the grill rack 3 to 4
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inches above the coals. In a bowl, mix the garlic with 1/4 cup of olive oil.
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Liberally brush the oil on the mushrooms and eggplant. In aother bowl,
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toss together the fontina, parmesan, and gorgonzola. Cover and refrigerate. When white ash begiins to appear on
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the coals, the fire is ready. Grill the mushroom caps until softenend and cooked through, about 4 minutes per side.
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Grill the eggplant slices until tender,about two minutes per side. Slice the mushroom caps 1/8 inch thick
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and set aside with the eggplant. Divide the pizza dough into four equal pieces. Keep 3 pieces
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covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the fourth piece of dough with
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your hands to form a 12 inch free form round about 1/16 inch thick; do not make a lip.
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Gently drape the dough on the hot grill, within a minute the dough will puff
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slightly, the underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto
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a warmed baking sheet and brush with olive oil. Scatter one fourth of
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the mixed cheeses, parsley and grilled vegetables over the crust. Drizzle the pizza with 1 to 2 tbls. of olive
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oil. Slide the pizza back toward the hot coals but not directly over sections receiving high heat; check
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the underside often to see that it's not charring. The pizza is done when the
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cheeses are melted and the vegetables are heated through, 3 to 4 minutes. Serve the pizza
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hot off the grill. Repeat procedure to make the remaining pizzas.
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