Grilled Pizza Bianca Portobellos, Eggplant and Three Cheeses
1 tablespoon plus 1 teaspoon garlic; minced
Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals.
virgin olive oil
4 4-inch portobello mushrooms;
20 slices eggplant; cut 1/8-inch thick
2 cups shredded fontina cheese packed
3/4 cup parmesan cheese
1/2 cup gorgonzola cheese
1/4 cup flat leaf parsley; chopped
In a bowl, mix the garlic with 1/4 cup of olive oil. Liberally brush the oil on the mushrooms and eggplant.
In another bowl, toss together the fontina, parmesan, and gorgonzola. Cover and refrigerate.
When white ash begins to appear on the coals, the fire is ready. Grill the mushroom caps until softened and cooked through, about 4 minutes per side. Grill the eggplant slices until tender, about two minutes per side.
Slice the mushroom caps 1/8 inch thick and set aside with the eggplant.
Divide the pizza dough into four equal pieces. Keep 3 pieces covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the fourth piece of dough with your hands to form a 12 inch free form round about 1/16 inch thick; do not make a lip. Gently drape the dough on the hot grill, within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto a warmed baking sheet and brush with olive oil.
Scatter one fourth of the mixed cheeses, parsley and grilled vegetables over the crust. Drizzle the pizza with 1 to 2 tablespoons of olive oil. Slide the pizza back toward the hot coals but not directly over sections receiving high heat; check the underside often to see that it's not charring. The pizza is done when the cheeses are melted and the vegetables are heated through, 3 to 4 minutes. Serve the pizza hot off the grill. Repeat procedure to make the remaining pizzas.
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