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1
Prepare pizza dough as directed.
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2
(August 00, p. 42)
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3
While dough is rising, in large skillet, heat 1 tablespoon oil over medium-high heat.
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4
Add tomatoes and cook, stirring often, 2 minutes.
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5
Add garlic and cook, stirring often, until much of liquid has evaporated, 1 to 2 minutes.
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6
Remove from heat and stir in basil.
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7
Season with salt and freshly ground pepper to taste.
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8
Set aside.
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9
Prepare grill, leaving one side unlit.
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10
Lightly oil 2 large baking sheets.
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11
Gently punch down dough, divide in half and knead each half into a ball.
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12
Place dough balls on lightly floured surface, cover with plastic wrap and let rest 8 minutes.
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13
Using rolling pin, roll each ball into 9-inch circle, about 1/4 inch (scant) thick.
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14
Transfer to prepared baking sheets and lightly brush entire surface with oil.
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15
Cover with plastic wrap and let rest 10 minutes.
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16
Meanwhile, lightly brush eggplant slices with oil and place over hot side of grill.
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17
Cook until softened, 10 to 15 minutes, turning once.
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18
Transfer eggplant to plate and set aside.
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19
Carefully lift each dough circle off baking sheet and place on hot side of grill.
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20
Cook undisturbed 1 1/2 to 2 minutes, so bottom has a chance to set; top of dough will bubble.
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21
Using large spatula, flip dough over onto same hot side of grill and cook 1 to 2 minutes.
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22
Slide crusts to cooler area of grill.
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23
Evenly spread about half
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24
the tomato mixture over crusts.
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25
Arrange grilled eggplant slices in single layer on top.
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26
Sprinkle feta cheese and olives over eggplant.
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27
Spoon remaining tomato mixture over top, then sprinkle with mozzarella.
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28
Close grill and cook, periodically moving pizzas around to keep charring to a minimum, 3 to 4 minutes.
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29
Transfer pizzas to cutting board, then slice and serve.
