Eggplant, Green Olive, and Provolone Pizza

Submitted by Vicki Kaye

"From Gourmet 2009. Delicious. The dough cooks so well on the grill."

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 1 pizza
• Serves: 4

ingredients

• 1 garlic clove, minced
• 1⁄3 cup extra-virgin olive oil
• 1 1⁄4 lbs eggplants, cut into 3/4-inch-thick rounds
• 1 lb pizza dough, store-bought, at room tempterature
• 5 ounces provolone cheese, sliced, cut into short thin matchsticks (1 1/4 cups)
• 18 green olives, pitted, coarsely chopped (1/3 cup)
• 1⁄4 parsley, flat-leaf, chopped

directions

1. Prepare a gas grill for direct-heat cooking over medium heat.
2. Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoons salt and 1/2 tsp pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1 inch pieces.
3. Stretch dough into a 12-by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.
4. Using tongs, return crust, grilled side up, to baking sheets. Scatter eggplant, cheese, olives and parsley over crust, Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.