Servings: 6 to 8
Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?