Grilled Vegetable Pizzas

Source: Ladies' Home Journal

Makes 2 pizzas

1 pound frozen pizza dough, thawed and halved
1/4 cup extra-virgin olive oil plus 2 tablespoons
1 tablespoon finely chopped garlic
3 medium Asian eggplants, cut lengthwise into 1/4-inch-thick slices
1/2 pound fresh mozzarella, cut into thin slices
3 assorted tomatoes, sliced
1 cup fresh basil leaves
Balsamic vinegar to drizzle

Roll out pizza dough on a lightly floured surface into two 10- by 13-inch ovals and stack on a cookie sheet, separating with waxed paper. Freeze dough until firm, about 10 minutes. Heat 1/4 cup oil in a small saucepan over moderate heat, add garlic, and cook, stirring, until fragrant, about 30 seconds. Remove pan from heat and let cool. Preheat grill. Brush both sides of eggplant with remaining 2 tablespoons oil and grill on lightly oiled rack, turning once, until golden brown and tender, about 8 minutes. Transfer to a plate.

Remove pizza dough ovals from freezer (discarding waxed paper) and brush tops with some garlic oil; salt and pepper to taste. Transfer dough oiled side down to lightly oiled rack on grill and cook over high to moderately high heat until underside is golden brown, about 4 minutes. Brush top sides with garlic oil and flip pizzas over with metal tongs. Immediately brush tops of pizzas with some more garlic oil, then top with mozzarella, eggplant, and tomato; season with salt and pepper. Cover grill and cook until cheese begins to melt, about 3 minutes. Transfer pizzas to a cutting board. Sprinkle with basil and drizzle with balsamic vinegar. Cut into slices with a pizza wheel and serve immediately. Makes 2 pizzas.