For this recipe I decided to use the Carmen pepper. This pepper is a sweet roasting pepper, and it grows to about 6″ in length. It is great roasted or grilled, the later being what I decided to do. Grilling them until lightly charred added a tasty dimension to this otherwise sweet pepper. Really they were great on their own, with a drizzle of olive oil and a sprinkle of Maldon salt, and were even better on this pizza.
- Preheat BBQ grill to 400.
- Cut the eggplant into slices and lightly coat both sides with olive oil. Place on the grill.
- Cut the peppers in half and remove the seeds. Lightly coat with olive oil, then place on the grill.
- Grill over medium low heat for 4 – 5 minutes, then flip everything over. Grill for another 4 -5 minutes until lightly charred. While the veggies are grilling, roll out 1/4 of the pizza dough onto a floured surface.
- Place the rolled out crust on a cookie sheet or a pizza peel that has been lightly dusted with some cornmeal. This prevents sticking.
- Once the eggplant and peppers are finished grilling, remove and set aside. Let cool slightly, then cut into thin slices.
- Lightly oil the grate of your grill – do not burn yourself.
- Place the pizza dough on the grill and cook for 2 minutes. Flip with tongs and grill for another 2 minutes.
- Remove the dough from the grill, and place on a cutting board. Spread a small amount of tomato sauce on the pizza crust.
- Then layer the cheese, eggplant slices and red onion on top of the crust. Scatter the Carmen peppers over the top.
- Place the pizza back on the grill.
- Drizzle lightly with a little olive oil, sprinkle with some maldon salt and grill until the crust is crispy and the cheese is melted. This will take about 5 – 8 minutes depending on how hot the grill is. I keep the temperature at about 350 – 400.
- If you want to add our egg to your pizza, place a raw egg in the center of the pizza and cover with the grill lid. It will take about 10 – 12 minute to cook the egg.
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