This hearty, delicious pizza, loaded with smoky grilled eggplant and provolone, can serve as a stepping stone for you into the exciting world of grilling pizzas!
|1 clv||garlic (minced)|
|1⁄3 c||olive oil|
|1 1⁄4 lb||eggplant (sliced into 3/4-inch-thick rounds)|
|1 lb||pizza dough (available in the Co-op's deli case, at room temperature)|
|5 oz||provolone (sliced, cut into short matchsticks)|
|1⁄3 c||green olives (pits removed, coarsely chopped)|
|1⁄4 c||parsley (fresh, flat-leaf, chopped)|
|crushed red pepper flakes (to taste)|
If using a gas grill, heat to medium. If using a charcoal one, prepare and light the coals.
Combine the olive oil and minced garlic. Brush the eggplant with some of the garlic oil on both sides. Season generously with salt and pepper. Set on grill, and grill over direct medium heat, covered, turning once, for 6-8 minutes, until tender. Remove from heat and set aside.
On a large baking sheet, shape the dough into a rough rectangle, about 10x12 inches. Brush lightly with more garlic oil. Lightly oil the grill rack, then transfer the dough, oiled side down, onto the grill. Brush the top with more of the galirc oil. Cover, and grill 2-3 minutes, until the underside of the crust is golden-brown.
Use tongs to return the pizza dough (grilled side up) back onto the baking sheet. Arrange the grilled eggplant on the dough, then add the cheese and olives. Sprinkle with parsley. Transfer the pizza from the baking sheet back onto the grill and cover. Grill 3-5 minutes, until the underside is golden-brown, and the cheese is melted. Season with salt, pepper, and crushed red pepper flakes. Slice and serve hot.
If the dough becomes difficult to handle, loosely cover with a dish cloth and allow to rest for 5-10 minutes before trying again. The more you handle pizza dough the stretchier it becomes, so sometimes it needs a little break.