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1
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
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2
In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
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3
Brush the eggplant slices with olive oil and season with pepper.
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4
Toss the peppers with a little olive oil.
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5
Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes.
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6
The slices should be browned between the grill marks when ready to turn.
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7
Move them away from direct heat and cook on the second side until tender, about 10 minutes total.
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8
Cut the grilled slices into 1/2-inch dice.
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9
Cook the peppers, turning as necessary, until charred all over.
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10
Remove the peppers to a bowl.
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11
Cover and let the peppers steam to loosen the skins.
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12
When cool enough to handle, peel, seed, and tear into long, thin strips.
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13
Divide the dough into 6 equal balls.
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14
Working on a surface free of flour, roll each ball under your palm.
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15
As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball.
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16
Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
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17
With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
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18
Have the grill ready at medium heat.
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19
Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
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20
Brush each dough round with about 1 teaspoon of the olive oil.
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21
Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes.
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22
Turn and, working quickly, brush each round with another 1 teaspoon olive oil.
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23
Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese.
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24
Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes.
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25
Transfer to plates and top each with an equal amount of the arugula.
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26
Spritz lightly with vinegar.
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27
Serve immediately.
