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Ingredients
- 1 Tbsp. Plus 1 tsp garlic, chopped Virgin extra virgin olive oil
- 4 x 4" portobello mushrooms stems discarded
- 20 slc Eggplant, cut 1/8" thick
- 2 c. Shredded fontina cheese loosely packed
- 3/4 c. Parmesan cheese freshly grated
- 1/2 c. Gorgonzola cheese, crumbled Pizza dough
- 1/4 c. Flat leaf parsley, minced
Directions
- Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. In a bowl, mix the garlic with 1/4 c. of extra virgin olive oil. Liberally brush the oil on the mushrooms and eggplant. In aother bowl, toss together the fontina, parmesan, and gorgonzola. Cover and chill. When white ash begiins to appear on the coals, the fire is ready. Grill the mushroom caps till softenend and cooked through, about 4 min per side. Grill the eggplant slices till tender,about two min per side. Slice the mushroom caps 1/8 inch thick and set aside with the eggplant. Divide the pizza dough into four equal pcs. Keep 3 pcs covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the fourth piece of dough with your hands to create a 12 inch free form round about 1/16 inch thick; don't make a lip. Gently drape the dough on the warm grill, within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto a warmed baking sheet and brush with extra virgin olive oil. Scatter one fourth of the mixed cheeses, parsley and grilled vegetables over the crust. Drizzle the pizza with 1 to 2 tbls. of extra virgin olive oil. Slide the pizza back toward the warm coals but not directly over sections receiving high heat; check the underside often to see which it's not charring. The pizza is done when the cheeses are melted and the vegetables are heated through, 3 to 4 min.
- Serve the pizza warm off the grill. Repeat procedure to make the remaining pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1950g | |
| Recipe makes 4 servings | |
| Calories 801 | |
| Calories from Fat 267 | 33% |
| Total Fat 30.59g | 38% |
| Saturated Fat 17.33g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 994mg | 41% |
| Potassium 4397mg | 126% |
| Total Carbs 108.76g | 29% |
| Dietary Fiber 63.2g | 211% |
| Sugars 44.74g | 30% |
| Protein 43.64g | 70% |
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