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1
In a large bowl, sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
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2
Stir in the bread flour, then add 4 cups of all-purpose flour and 2 1/2 teaspoons of kosher salt.
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3
Transfer the dough to a lightly floured surface and knead briefly, adding more all-purpose flour as necessary to form a smooth, slightly sticky dough.
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4
Coat a large bowl with vegetable spray and add the dough.
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5
Lightly spray plastic wrap and cover the dough with it.
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6
Let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
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7
Punch the dough down and divide it into 8 balls.
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8
Flatten each ball into a disk.
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9
Arrange the disks on 2 lightly floured large baking sheets.
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10
Cover with lightly sprayed plastic wrap and let stand at room temperature until the dough has doubled in bulk, about 1 hour.
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11
Light a grill.
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12
Pour 1/2 teaspoon of the oil onto an unrimmed baking sheet, add a dough disk and turn to coat with the oil.
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13
working on the baking sheet, stretch the dough out to a 12-inch round.
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14
Using a damp paper towel, coat the grill with 1 teaspoon of the oil.
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15
Carefully transfer the dough to the grill and cook over a hot fire, rotating occasionally, until crusty and dark brown on the bottom, about 3 minutes.
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16
Turn the crust over and sprinkle 1 minced garlic clove on top.
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17
Spread about 1/3 cup of the Eggplant Caviar on the pizza and top with 1 tablespoon of the Parmesan and then one-eighth of the feta.
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18
Cook the pizza, rotating occasionally, until crusty on the bottom, about 3 minutes.
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19
Garnish with a few parsley leaves, cut into wedges and serve.
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20
Repeat with the remaining ingredients to make 7 more pizzas.
