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1
Prepare a hot grill.
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2
If you wish, marinate the eggplant slices in a vinaigrette dressing for 15 minutes before grilling (this is an optional step).
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3
Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it.
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4
Brush the eggplant slices lightly with olive oil and season with salt.
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5
Place on the hot grill, not quite directly over the hottest heat, and grill for about 5 minutes, until charred.
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6
Turn the pieces over and grill for another 5 minutes.
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7
If they are getting too black too quickly, move away from the direct heat.
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8
They need to cook long enough so that theyre charred on the outside and creamy and soft in the middle.
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9
Remove from the heat and cut into bite-size wedges.
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10
Set aside.
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11
Place a round of dough on a lightly dusted bakers peel or rimless baking sheet.
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12
Slide the pizza dough from the peel or baking sheet onto the grill rack.
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13
If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel.
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14
Close the lid of the grill the vents should be closed -- and set the timer for 2 minutes.
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15
Lift up the grill lid.
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16
The surface of the dough should display some big air bubbles.
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17
Using tongs, lift the dough to see if it is evenly browning on the bottom.
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18
Rotate the dough to assure even browning.
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19
Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks.
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20
Watch closely so that it doesnt burn.
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21
When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill.
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22
Cover the grill again.
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23
Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom.
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24
Brush the top lightly with oil, then top with a thin layer of marinara sauce (no more than 1/4 1/4 cup).
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25
Arrange eggplant pieces and cherry tomatoes, cut side up or down, on top of the marinara sauce.
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26
Sprinkle with hot red pepper flakes and thyme or oregano.
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27
Season with salt and pepper if desired.
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28
Dot with feta or mozzarella or sprinkle with Parmesan.
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29
Drizzle on a little more olive oil.
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30
Slide the pizza back onto the grill.
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31
If using a gas grill, reduce the heat to medium-high.
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32
Close the lid and cook for 2 to 3 more minutes, until the bottom is brown.
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33
Open the grill and check the pizza; the top should be hot.
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34
If you feel that it needs more time but the bottom is getting too dark, move the pizza to a cooler part of the grill and close the top.
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35
Use a spatula or tongs to remove the pizza to a cutting board.
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36
Cut into wedges and serve.
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37
Repeat with the other two crusts.
