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Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina Recipe

Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina Recipe

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Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina

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Ingredients

Count

Nutrition

1781

Calories

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Ingredients:

Serving

1 1/4 cups warm water (105of to 115of)
1 envelope (1/4 oz) active dry yeast
generous pinch of sugar
3 1/4 to 3 3/4 cups all purpose flour, divided
1 tbsp extra-virgin olive oil
2 1/2 tsp coarse kosher salt
3 medium zucchini (about 1 lb total), trimmed , cut lengthwise into 1/4-inch-thick slices
2 small eggplants (about 1 1/2 lb total), cut lengthwise into 1/4-inch-thick slices
3/4 cup (about) extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade* (about 5 1/2 oz)
3 tbsp minced fresh marjoram
3/4 tsp dried crushed red pepper
1 1/2 cups (packed) coarsely grated fontina cheese
1 cup freshly grated pecorino romano cheese
1/2 cup chopped fresh italian parsley

Directions:

For dough: Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Meanwhile, for topping: Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
*A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1781.5 Kcal (7459 kJ)
Calories from fat	1012.17 Kcal
		% Daily Value*
Total Fat	112.46g	173%
Cholesterol	152.98mg	51%
Sodium	2529.82mg	105%
Potassium	983.37mg	21%
Total Carbs	140.51g	47%
Sugars	11.54g	46%
Dietary Fiber	15.15g	61%
Protein	57.37g	115%
Vitamin C	23.4mg	39%
Iron	3.9mg	22%
Calcium	1050.5mg	105%

Amount Per 100 g
Calories	246.4 Kcal (1032 kJ)
Calories from fat	139.99 Kcal
		% Daily Value*
Total Fat	15.55g	173%
Cholesterol	21.16mg	51%
Sodium	349.9mg	105%
Potassium	136.01mg	21%
Total Carbs	19.43g	47%
Sugars	1.6g	46%
Dietary Fiber	2.09g	61%
Protein	7.93g	115%
Vitamin C	3.2mg	39%
Iron	0.5mg	22%
Calcium	145.3mg	105%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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