PREP: 20 minutes FREEZE: 10 minutes GRILL: 15 minutes MAKES 6 to 8 servings
1 pound frozen pizza dough, thawed
1⁄3 cup olive oil
6 cloves garlic, minced
3 medium Japanese eggplants, cut lengthwise into 1⁄4 -inch slices
Ground black pepper
8 ounces fresh mozzarella cheese, thinly sliced
3 medium red and/or yellow tomatoes, sliced
1 cup fresh basil leaves
1 Divide pizza dough in half. On a lightly floured surface roll each portion into a 13×10-inch oval. Stack dough ovals on a baking sheet, separating them with a sheet of waxed paper or parchment paper. Freeze about 10 minutes or until dough is firm.
2 Meanwhile, in a small saucepan heat 1⁄4 cup of the oil over medium heat. Add garlic; cook and stir for 30 seconds. Set aside. Brush both sides of eggplant slices with the remaining oil.
3 For a charcoal grill, grill eggplant slices on the lightly greased rack of an uncovered grill directly over medium-hot coals about 8 minutes or until tender and golden brown, turning once halfway through grilling. Remove from grill.
4 Brush tops of dough ovals with some of the garlic oil; sprinkle with salt and pepper. Carefully place dough ovals, oiled sides down, on grill rack. Grill about 4 minutes or until golden brown. Remove from grill.
5 Brush pizza crusts with garlic oil; turn crusts over and brush grilled sides with garlic oil. Top with mozzarella cheese. Add grilled eggplant and tomato slices; sprinkle with additional salt and pepper. Cover and grill about 3 minutes more or until cheese starts to melt. (For a gas grill, preheat grill. Reduce heat to medium-high. Place eggplant, then pizza crusts, on lightly greased grill rack over heat. Cover and grill as above.) Sprinkle with basil and drizzle with vinegar.
PER SERVING: 670 cal., 17 g total fat (6 g sat. fat), 104 mg chol., 144 mg sodium, 93 g carb., 1 g fiber, 34 g pro.
make it vegan
Substitute mozzarella-flavor soy cheese for the mozzarella cheese.
If you want to grill your pizza, make sure to use a pizza stone specially made for a grill. Stones meant for ovens may not hold up to the high heat of a grill.