Recipe of the Week 1-10-10

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Eggplant, Green Olive & Provolone Pizza

Yield: Makes 4 servings

1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
1lb store-bought pizza dough at room temperature
5 oz sliced provolone, cut into thin matchsticks (1 1/4 cups)
18 pitted green olives, coarsely chopped (1/3 cup)
1/4 cup chopped flat-leaf parsley

Preheat oven to 450 degrees. If you have a pizza stone, preheat stone as well.

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

Stretch dough into about a 12- by 10-inch rectangle. Liberally coat the back of a sheet pan with corn meal and place dough on sheet pan. Brush dough with garlic oil.

Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto pizza stone (or if you don't have one, carefully slide cookie sheet into the oven). Bake until crust is baked and cheese is melted, about 10-15 minutes.