Grilled Eggplant and Mozzarella Pizza
2 (14.5 ounce) cans diced tomatoes, drained
¼ cup chopped fresh basil
7 tablespoons extra virgin olive oil
2 garlic cloves, minced salt and pepper
1 (1 pound) ball pizza dough flour for baking sheet
1 large eggplant (about 1 pound), cut into ½ inch rounds
2 cups shredded mozzarella cheese
- Combine tomatoes, basil, 2 tablespoons oil, garlic, and ¼ teaspoon salt in medium bowl and set aside. Divide dough into 2 equal size pieces. Press 1 piece of dough into small circle. Use rolling pin to roll and stretch dough into 12 inch round. Transfer dough round to parchment lined rimmed baking sheet dusted with flour. Repeat with remaining dough, placing it on second parchmentlined, flour dusted baking sheet.
- Brush eggplant slices with ¼ cup oil and season with salt and pepper. Grill eggplant over medium hot fire until lightly charred and soft, 4 to 6 minutes per side. Transfer to plate.
- Brush top side of each dough round with 1 ½ teaspoon oil. Grill rounds, oiled side down, over medium – hot fire until undersides are spotty brown, 2 to 4 minutes. Brush top of each dough round with additional 1 ½ teaspoon oil and flip. Top each pizza with tomato sauce, eggplant slices, and cheese. Grill until undersides are spotty brown and cheese is melted, 2 to 4 minutes. Serve.