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Aubergine, Green Olive, and Provolone Pizza

Aubergine, Green Olive, and Provolone Pizza

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This aubergine, green olive, and provolone pizza offers a sophisticated twist on a vegetarian classic by using the grill to impart a deep, smoky flavour. The combination of tender grilled aubergine and the punchy saltiness of green olives creates a rich, savoury topping that contrasts beautifully with the crisp, golden crust. Using shop-bought dough makes this an accessible option for outdoor entertaining without compromising on quality.

Perfect for a casual summer dinner or as a shared appetiser for friends, this dish highlights the versatility of the barbecue beyond simple skewers. The provolone adds a lovely nutty melt, while fresh flat-leaf parsley provides a burst of colour and brightness. Serve it hot from the grill with a crisp green salad and a glass of chilled white wine for a complete Mediterranean-inspired feast.

Ingredients for Aubergine, Green Olive, and Provolone Pizza

1 diente de ajo, picado
80ml de aceite de oliva virgen extra
575g aubergine, cut into 3/4-inch-thick rounds
450g store-bought pizza dough at room temperature
140g sliced provolone, cut into short thin matchsticks (190g )
18 pitted green olives, coarsely chopped (1/3 cup)
1/4 taza de perejil de hoja plana picado

How to make Aubergine, Green Olive, and Provolone Pizza

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together garlic and oil. Brush some of garlic oil on both sides of aubergine and season with 3/4 teaspoons salt and 1/2 teaspoons pepper. Grill, covered, 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 on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter aubergine, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.