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Grilled pizza with merguez lamb sausage and eggplant

Dig into this slice of heaven with spicy lamb sausage and savoury eggplant. 



Garlic Parmesan Oil

  • 1/4 teaspoon chilli flakes
  • 1 tablespoon garlic
  • 1/3 cup olive oil
  • 1/3 cup powdered parmesan
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon salt


  • 1 eggplant
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 pizza dough
  • 2 mereguez sausages


Garlic Parmesan Oil

  1. Combine chilli flakes, garlic, oil, powdered parmesan, red wine vinegar, and salt in a small bowl then mix until fully incorporated. Reserve for assembling. 


  1. Preheat the grill to high heat with the pizza stone heating up on one side 
  2. Start by slicing Japanese eggplant in half, then start grilling. Put eggplant and merguez on the grill side without the stone and cook until both have char marks and are cooked all the way through, then remove from the grill onto a baking sheet. 


  1. Remove the inside of the eggplants from the skin using a spoon, and chop until a paste. Then cut the sausages into two-inch thick coins. 
  2. Using store-bought pizza dough, roll it out into one to two inches thick and into a wide circle. Then add parmesan oil on top of the pizza as the sauce, followed by the eggplant, then the sausage and goat cheese. Place dough on a pizza stone on the grill, with the lid closed and allow to cook until crust and bottom are light brown. 
  3. Then remove and serve on a cutting board in slices. Enjoy! 

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