Grilled Eggplant Pizza Recipe

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Michael Chiarello on Food Network


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2 tablespoons finely chopped fresh oregano leaves

About 3 cups packed arugula

2 large red or yellow bell peppers

Salt and freshly ground black pepper

All-purpose flour, for dusting

About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded

Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup

1 tablespoon minced garlic

Balsamic vinegar

About 1 cup pitted kalamata olives

3 eggplants, about 3 pounds total, sliced 3/4 inches thick

1 recipe Piadine dough (or prepared pizza dough)

1 teaspoon red pepper flakes, optional

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