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Grilled Eggplant Pizza with Gorgonzola crumbles


June 5, 2016

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: Serves 6


3 tablespoons extra virgin olive oil, divided

1 small eggplant, (about 12 oz.) sliced into ΒΌ-inch-thick slice

Salt and pepper to taste

1 (11-ounce) package refrigerated pizza crust

1/2 cup marinara sauce

1/2 cup quartered grape tomatoes

1/2 teaspoon crushed red pepper

1/2 cup crumbled Cucina Classica Gorgonzola cheese

3/4 cup Cucina Classica Asiago cheese

2 tablespoons chopped fresh oregano or basil


1Drizzle 2 tablespoons olive oil over both sides of eggplant slices and sprinkle with salt and pepper. Grill eggplant 6 minutes, turning once, until slightly charred. Remove and set aside.

2Unroll pizza crust and arrange on lightly oiled baking sheet. Brush remaining tablespoon oil over top of crust. Place baking sheet on grill. Cook covered over medium heat about 6 minutes or until bottom of crust is beginning to brown. When it is nicely browned on the bottom, use tongs or a spatula to flip crust.

3Spread sauce evenly over crust; arrange eggplant pieces and tomatoes over sauce. Sprinkle with crushed red pepper and cheeses.

4Place baking sheet on grill. Cook covered 5 minutes or until crust is browned and cheeses are melted. Sprinkle with oregano.