Eggplant, Green Olive and Provolone Pizza

It's Friday, which means Pizza, Flatbread or Pizzette for dinner.  I recently signed up with Epicurious.com website and receive daily e-mails and recipes from them.  

This one came across my computer and I changed it up a little to fit our dinner and tastes.  

This pizza definitely did not disappoint.  So incredibly easy to make and really flavorful!  I recommend this for any night of the week for a delicious appetizer or dinner.  We paired it with a Castle Rock Pinot Noir to finish it off.

Eggplant, Green Olive and Provolone Pizza
Adapted from Epicurious

1 garlic clove, minced
1/3 cup extra-virgin olive oil
1-1/4 pound eggplant, cut into 3/4 inch thick rounds
1 Stonefire Artisan pre-made pizza crust (original recipe calls for store-bought pizza dough)
5 ounces Fontina cheese, shredded (original recipe calls for 5 ounces sliced Provolone cheese)
18 pitted green olives, coarsely chopped (1/3 cup)
1/4 cup chopped flat leaf parsley
salt
pepper
** I also added 1 (8 ounce) package button mushrooms, sliced (not in original recipe)

Prepare a gas grill for direct-heat cooking over medium heat.

Stir together garlic and oil.  Brush some of the garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.  Grill, covered, turning once, until tender, 6 to 8 minutes total.  Cut into roughly 1 inch pieces.

(From original recipe), stretch dough into about a 12" x 10" rectangle on a large baking sheet and lightly brush with garlic oil.  Oil grill rack, then put dough, oiled side down, on grill.  Brush top with more garlic oil.  Grill covered, until underside is golden brown, 1-1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet.  (At this point, I just added my pre-made crust to the baking sheet and brushed some of the garlic oil on it).

Scatter eggplant, cheese, olives, parsley and mushrooms over crust.  Slide pizza from sheet onto grill and grill, covered until underside is golden brown and cheese is melted, about 3 minutes.  Enjoy!

One Year Ago: Strawberry-Blueberry Crunch
Two Years Ago: Hot Chili Mama Salsa

White Pizza and Marky's Mark

As if we didn't have enough projects going on in our house, which is not unusual at any given day, my husband has decided to build us a custom island / eating bar for our BBQ.  This means two things:  my patio is very messy and will look like a construction zone for a few weeks and in those few weeks that also means no grilling from my husband....very unfortunate on both of those points.

Really missing our BBQ right now.

I have made it a lifelong goal to never learn how to grill, because if I learn how to grill then I too will be grilling.  I have enough going on typically inside the kitchen, let alone trying to deal with watching what's going on outside.  Besides, if I learn how to grill, then I would probably start showing up my husbands grill'n skills (we tend to get a little competitive around here).  As we know, he can get a little distracted, especially while with his brother..

His only saving grace is he invented a new summer drink for us.  We were both too tired to venture out to the store for beverages, so we did a pantry/refrigerator purge and came up with a really great new cocktail.

Marky's Mark
Parrot Bay Coconut Rum, Welch's Passion Fruit Juice and
a splash of Cranberry Juice

Since the BBQ is on hiatus, we fired up our pizza stone and recreated one of our favorite pizzas from back in the day when we first met.  On special occasions we would frequent a restaurant called Paoli's.  The most unbelievable White (Alfredo Sauce) Pizza you could possibly imagine.  Trust me, once you have had alfredo pizza you will never want red sauce again.....

Alfredo Sauce
Courtesy of Pioneer Woman

1 stick butter
1 cup heavy cream
Salt and freshly ground black pepper
2 cups freshly grated Parmesan

In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper.
Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
Add the other half of Parmesan cheese as desired to taste.