This "farm to table" summer recipe welcomes delicious sweet potatoes and eggplant for the perfect grilled pizza finish.
White Hamon Sweet Potatoes
2 Small Eggplants
2 tsp Red Peppers
1/2 cup Olive Oil
2 lbs Frozen Pizza Dough
1 1/2 cups Tomato Sauce
3 cups Shredded Low-Fat Mozzarella Cheese
Salt and Freshly Ground Pepper
Heat a grill to medium-high. In a large bowl, toss vegetables with ¼ cup olive oil and 1 teaspoon each salt and pepper. Grill in batches until softened but still crunchy,about 10 minutes for sweet potatoes, 8 minutes for eggplants and peppers. Transfer to a plate and set aside.
Roll out dough to two 9-by-18-inch pizzas, about 1/8-inch thick. Brush one side of each pizza with 1 tablespoon olive oil, season with salt and pepper, and grill with oiled side facedown on grates for 9 minutes. Brush other side of pizzas with remaining olive oil, then flip and grill until cooked through, about 9 minutes more. Spread tomato sauce over pizzas and top with grilled vegetables followed by mozzarella. Close grill cover, or tent with aluminum foil, until cheese is melted, about 2 minutes. Garnish with basil.