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Grilled Zucchini and Eggplant Pizza with Black Olives & Tomato Tapenade


  • 3 zucchini, cut lengthwise into 1/4-inch-thick slices
  • 2 eggplants, cut lengthwise into 1/4-inch-thick slices
  • 3/4 cup O&CO. everyday olive oil
  • 3/4 cup O&CO. Black Olives & Tomato Tapenade
  • 1 package Semi-Dried Tomatoes. 
  • 3 tbsp. minced fresh oregano
  • 3/4 tsp. red pepper flakes
  • 1 1/2 cups (packed) coarsely grated Fontina cheese
  • 1 cup freshly grated Pecorino Romano cheese
  • 1/2 cup chopped fresh parsley
  • Pre-packaged Pizza dough


  1. Brush zucchini and eggplant slices with olive oil and sprinkle with salt and pepper.
  2. Grill until tender and golden brown, about 4 min per side. Transfer to platter.
  3. Prepare Pizza dough by following package instructions. Spread tapenade over dough followed by grilled zucchini, eggplant slices, and Semi-Dried Tomatoes. Sprinkle with oregano and crushed red pepper. Drizzle lightly with oil and sprinkle with Fontina and Pecorino Romano.
  4. Place pizza in oven. Bake until cheese melts, about 5 minutes. Garnish with parsley and a final drizzle of olive oil. Slice and serve.