This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!
Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.
Beautiful eggplant, how I love it! Such an intriguing vegetable, which comes in all shapes and sizes. I especially love the little ones, Indian eggplants, which are about as big as golf balls, and cute as buttons. Or the elusive solid white Fairy Tale eggplant. But for all my eggplant appreciation, I admit I’m still a bit stumped when it comes to cooking with them. It’s not that I don’t know how to cook an eggplant, it’s just that unless I have a specific recipe for them, I don’t usually just grab some, like I would grab a bag of spinach or a hunk of broccoli rabe, to have it on hand for an impromptu side dish.
No matter! If I’m going to be grilling, I will always buy an Italian eggplant to throw whole on the coals once dinner is finished cooking, so the eggplant can roast and get super soft smoky. By the time we walk the dogs one last time before bed, the eggplant is finished, collapsed on the grill, so I carefully wrap it up and store it in the refrigerator overnight. Then in the morning I make baba ganoush with tahini, lemon juice, garlic and olive oil to eat with spiced, baked flatbread chips. But that’s another post altogether!
This recipe calls for a large eggplant, sliced and grilled, then assembled on a flatbread with a couple thin but significant slices of prosciutto di Parma and mozzarella. A little basil too! Classic Italian pizza is coming your way. You’ll love how smoky and delicious this pizza tastes. One large eggplant goes a long way, so this recipe is perfect for company. Open a bottle or two of prosecco and mangia bene!
-Amy at Flatout
Eggplant & Prosciutto Flatbread
Ingredients
- 1 Flatout flatbread, Light Original
- 1 ounce prosciutto, sliced
- 5-6 1/4” slices of eggplant
- 1 ounce fresh mozzarella cheese, sliced thin
- 1/2 cup fat-free shredded mozzarella cheese
- 3-4 leaves of fresh basil, torn
- Salt and freshly ground pepper
Directions
Season the eggplant slices with salt and pepper then cook them on a grill pan for a few minutes on each side until tender and crispy at the edges. Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven. Spread an even layer of the fresh mozzarella over the flatbread, then arrange the eggplant slices and prosciutto over the sauce. Top with the shredded cheese. Bake at 375°F for four minutes. Remove from the oven, scatter fresh basil, and serve immediately.
Grilling method: Preheat grill to 375°F. Cook the eggplant slices on the grill for a few minutes on each side until tender and crispy at the edges. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe, then return the flatbread to grill. Close Lid. Grill for 4 minutes or until the cheese melts.
Suggested Flatout: Light - Garden Spinach, Light - Italian Herb, Light - Original, Light - Sundried Tomato
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