Grilled Eggplant-Tomato Pizza

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Credit: Roberta Duyff, MS, RD, FAND
Chef & Child Ingredient of the Month, July 2015

From the Chef

“If you don’t have a grill, or prefer to cook inside, use this alternative cooking method: Roast eggplant and bake pizza in a 425 degree Fahrenheit oven.”


1 medium eggplant, unpeeled, cut in ¾-inch thick slices
4 tablespoons olive oil
1 unbaked 12-inch whole-wheat or regular thin pizza crust
¼ cup pesto sauce
1 large tomato, sliced
½ small onion, thinly sliced
¼ cup sliced kalamata olives
2 ounces (½ cup) part-skim mozzarella cheese, shredded
1 ounce (¼ cup) Parmesan cheese, shredded; or feta cheese, crumbled
¼ cup fresh basil leaves


1. Brush eggplant with olive oil. Grill over a medium-high fire for about 10 minutes until soft and cooked through, turning to brown evenly. Cool slightly.

2. Place pizza crust on a baking pan. Spread pesto sauce evenly over crust. Arrange grilled eggplant, tomatoes, onion and olives on top. Sprinkle with cheese. Slide uncooked pizza on the grill. Lower the lid.

3. Grill over indirect heat until the crust golden brown and the cheese melts, about 12 to 15 minutes.

4. Just before serving, cut basil leaves into thin strips. Top pizza with basil.


Chef & Child, Main Dish

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Association of Nutrition & Foodservice Professionals