- 1 garlic clove minced
- 1/3 cup olive oil
- 1 ¼ pound eggplant, cut into ¾ inches slices
- 1 pound store-bought pizza dough
- 5 ounces sliced provolone cheese, cut into short thin matchsticks
- 1/3 cup chopped green olives
- ¼ cup chopped flat-leaf parsley
- Salt and black pepper
DirectionsPreheat grill on medium.
Mix garlic and olive oil. Brush eggplant on both sides with some garlic oil. Sprinkle with salt and pepper.
Grill, covered, turning once, until tender, 6 to 8 minutes total. Remove from the grill, and cut into 1 inch pieces.
Stretch dough into about 10 x 12 inch rectangular shape, on a large baking sheet. Lightly brush with garlic oil. Oil grill rack, then place stretched dough, oil side down, on grill. Brush top with more garlic oil. Grill covered, until underside is golden brown, about 1 ½ to 3 minutes.
Using large spatula or thongs, remove pizza crust from the grill, and place grilled side up on the cooking sheet. Evenly scatter eggplant, olives, provolone cheese, and parsley over crust.
Slide pizza from the sheet onto grill, and grill covered for about 3 minutes, or until underside is golden brown and cheese is melted.