Prepare the Dough: Divide the pizza dough in half. On a lightly floured surface, roll each half into a 13x10-inch oval.
Place the ovals on a baking sheet with parchment paper between them and freeze for 10-15 minutes until firm. This makes the dough much easier to handle on the grill.
Infuse the Garlic Oil: While the dough chills, heat 1/4 cup / 60ml of the olive oil in a small saucepan over medium heat.
Add the minced garlic and cook for just 30-60 seconds until fragrant—be careful not to burn it!
Remove from heat and set aside.
3.
Grill the Eggplant: Brush both sides of the eggplant slices with the remaining olive oil and season with salt and pepper. For a charcoal or gas grill, preheat to medium-high.
Place eggplant slices on the lightly greased grill rack.
Grill for about 8 minutes, flipping once, until tender and beautifully golden with char marks.
4.
Grill the Pizza Crust: Brush the top of each firm dough oval with some of the garlic oil and sprinkle with salt and pepper. Carefully place the dough, oiled-side down, directly onto the grill rack.
Grill for about 4 minutes, until the bottom is golden brown and crisp.
Assemble and Finish: Remove the crusts from the grill.
Brush the uncooked tops with more garlic oil.
Flip the crusts over so the grilled side is up.
Working quickly, top the grilled side with vegan mozzarella, the grilled eggplant, and tomato slices.
Season with another pinch of salt and pepper.
Final Grill: Carefully slide the pizzas back onto the grill.
Cover and cook for another 3-5 minutes, or until the cheese is melted and bubbly and the bottom is cooked through.
Remove from the grill, top generously with fresh basil leaves, and finish with a drizzle of balsamic vinegar before slicing and serving.
Don't overload the pizza with toppings. A lighter touch ensures the crust cooks through properly and doesn't get soggy.
