Ingredients

The following ingredients have 8 Servings
  • 1 pound pizza dough
  • 8 tablespoons roasted red pepper hummus
  • 1 small eggplant (cut into 1-inch cubes (about 1 cup))
  • 1 small zucchini (cut into 1-inch cubes (about 1 cup))
  • 1/2 red onion (cut into 1-inch pieces)
  • 1 Tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 generous pinch red pepper flakes
  • 2 cups arugula
  • 2 ounces crumbled feta
  • 16 kalamata olives (halved)
  • 1 teaspoon red wine vinegar
  • 8-10 peperoncini rings (optional)

Instruction

  • Prepare your grill for indirect cooking by turning one burner. Close the lid and let the grill heat to 500 degrees.
  • Divide the dough into four equal pieces. Shape dough piece into 6-inch rounds. Brush with olive oil.
  • Grill over direct heat until the top of each crust is dry and puffy and the bottom is lightly charred, 2-3 minutes. Flip and cook another 2-3 minutes. Spread each pizza with hummus and cook over indirect heat for 1-2 minutes, or until hummus is warmed through.
  • Meanwhile, toss the eggplant, zucchini, and onion in olive oil. Season with oregano and red pepper flakes. Cook in a a grill basket for 6-8 minutes or until lightly charred.
  • In a small bowl, combine the arugula, feta, and vinegar.
  • Top each pizza with 1/4 of the grilled vegetables and some of the salad. Top with peperoncini rings, if desired.