Eggplant, green olive and provolone pizza

When I sunk my teeth into the first bite of this ridiculous crispy, cheesy, chewy, melty pizza I was instantly furious with myself for having waited this long to try making a pizza on the grill. My one consolation is that I've now discovered it and nothing can hold me back. I'm not normally an eggplant fan, but this recipe is to die for and so easy to make - it's definitely going to be a staple around here. Enjoy!

Eggplant, Green Olive and Provolone Pizza
serves 4

1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 large eggplant (about 1 3/4 lbs), cut into 3/4-inch thick rounds
1 pound store-bought pizza dough at room temperature
5 oz provolone, grated
18 pitted green olives, coarsley chopped (about 1/3 cup)
1/4 cup chopped flat-leaf parsley
salt and pepper

Warm up your gas grill - set to medium direct heat.

Stir together garlic and oil. Brush some of the garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once until tender about 6-8 minutes total (3 minutes on each side). Cut into roughly 1-inch pieces

Stretch dough into about a 12x10 inch rectangle on a large baking sheet and lightly brush with garlic oil. (I found it helpful to oil the baking sheet or to put down a piece of oiled parchment paper so the dough doesn't stick to the baking sheet). Once your grill is at temperature, oil the rack, then flip the dough onto it - oiled side down. (Don't panic! It will seem like it's going to stick but it won't!). Brush the top with more garlic oil. Grill, covered, until underside is golden-brown  - 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up to oiled baking sheet. Scatter eggplant, cheese, olives and parsley over crust. Slide pizza from sheet onto gril and grill, covered, until underside is golden brown and cheese is melted - about 3 minutes.