Grilled Sausage and Eggplant Parmigiano Pizza

Grilled Sausage and Eggplant Parmigiano Pizza
Photo by Maren Caruso


  • 9 oz. (2 cups) unbleached all-purpose flour, more as needed
  • 1 Tbs. olive oil, more for the bowl
  • 1 tsp. active dry yeast
  • 2 links (½ lb.) sweet Italian sausage
  • 1 small eggplant (about ½ lb.), trimmed and cut into ¼-inch-thick slices
  • 2 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • + 8 more ingredients
    • ¼ cup basil leaves, thinly sliced
    • 2 large tomatoes, chopped (about 2 cups)
    • 6 oz. fresh mozzarella, thinly sliced
    • ¼ cup freshly grated Parmigiano-Reggiano
    • ¼ tsp. granulated sugar
    • Kosher salt
    • 7 Tbs. olive oil
    • Kosher salt

Mix 3/4 cup of warm water (between 100°F and 110°F) with the yeast and sugar in a 1-cup measure, and let sit for 5 to 10 minutes, until the surface of the liquid becomes frothy. In a stand mixer fitted with a dough hook, mix the flour,1 Tbs. oil, and 1 tsp. salt on low speed until combined. Add t...

View full recipe at Fine Cooking


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