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Southern Living magazine
Original recipe yields 6 servings
Excellent! Because it seemed like an AWFUL LOT for one pizza, I cut the eggplant and kalamata olives to about 1/3 - 1/2 of what the recipe called for. It tasted perfect! I also cut the cheese down to about 1/2, just as a personal preference. Because we had lost our power, my young son suggested we grill the pizza. Have heard of it but never attempted it myself before. It turned out great. I cooked the pizza straight on the grill for about 3 or 4 mins. to brown up the bottom, then put aluminum foil underneath to cook the rest of the way. The pizza is a tad dry because of the lack of sauce, but still quite good. I will cook future pizzas like this again, and I will make this recipe again!
Besides the eggplant, it was quite yummy! Especially the Kalamata olives!!
The eggplant and olives make the pizza taste a little too bitter for my family's preferences.