This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Utensils
Silicone Brush
Rolling Pin
Small Bowl
Silicone-Tipped Tongs
Step 1
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back unit it clicks into place and close the hood. Select GRILL, set temperature to MAX, and set timer for 20 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 2
While unit is preheating, brush the eggplant slices with vegetable oil on both sides.
Step 3
In a small bowl, add the tomato, smashed garlic, salt, pepper, and 2 teaspoons vegetable oil and mix until combined.
Step 4
On a clean, lightly floured work surface, roll the pizza dough out to a 12”x8” rectangle, then brush the top with vegetable oil.
Step 5
When unit beeps to signify it has preheated, open hood and place eggplant slices on the grill grate and gently press down to maximize grill marks. Close the hood and grill for 10 minutes, flipping halfway through. When cooking is complete, open the hood and transfer the eggplant to a plate, sprinkle with salt and pepper.
Step 6
Place the pizza dough, oiled side down on the grill grate. Leave hood open, cook for 2 minutes, then flip and cook for 2 minutes more.
Step 7
With the dough on the grill grate, top with eggplant, tomato garlic mixture, and feta cheese. Close hood and cook until cheese is slightly brown in spots, about 5 minutes.
Step 8
Transfer flat bread to cutting board or platter and cut into 8 slices. Garnish with red pepper flakes if desired and torn basil leaves.
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back unit it clicks into place and close the hood. Select GRILL, set temperature to MAX, and set timer for 20 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Step 2 of 8
While unit is preheating, brush the eggplant slices with vegetable oil on both sides.
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Step 3 of 8
In a small bowl, add the tomato, smashed garlic, salt, pepper, and 2 teaspoons vegetable oil and mix until combined.
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Step 4 of 8
On a clean, lightly floured work surface, roll the pizza dough out to a 12”x8” rectangle, then brush the top with vegetable oil.
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Step 5 of 8
When unit beeps to signify it has preheated, open hood and place eggplant slices on the grill grate and gently press down to maximize grill marks. Close the hood and grill for 10 minutes, flipping halfway through. When cooking is complete, open the hood and transfer the eggplant to a plate, sprinkle with salt and pepper.
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Step 6 of 8
Place the pizza dough, oiled side down on the grill grate. Leave hood open, cook for 2 minutes, then flip and cook for 2 minutes more.
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Step 7 of 8
With the dough on the grill grate, top with eggplant, tomato garlic mixture, and feta cheese. Close hood and cook until cheese is slightly brown in spots, about 5 minutes.
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
226.8g
premade pizza dough, room temperature
113.4g
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
1 small
eggplant, sliced into 1/4-inch rounds
vegetable oil, as desired, divided
1 medium
ripe tomato, diced
1
clove garlic peeled, smashed
Kosher salt, as desired
Ground black pepper, as desired
All-purpose flour, as desired for rolling dough
8 ounces
premade pizza dough, room temperature
4 ounces
feta cheese, crumbled
1 teaspoon
red pepper flakes if desired
5-7 leaves
fresh basil
Step 8 of 8
Transfer flat bread to cutting board or platter and cut into 8 slices. Garnish with red pepper flakes if desired and torn basil leaves.
