Grilled Eggplant Parmesan Pizza

Ingredients

1 pound(s) pizza dough, thawed if frozen
3 tablespoon(s) olive oil
2 small eggplants (about 1 lb total), sliced 1/4 in. thick
2 medium tomatoes (about 1 lb total), cut into 1-in. wedges
Kosher salt and pepper
1/2 cup(s) fresh basil leaves, torn
1/2 cup(s) ricotta cheese


Directions

• Heat grill to medium. Shape the pizza dough into two 10-in. rounds. Place on a baking sheet and brush top of each round with 1 tsp of the oil.
• Brush the eggplant slices and tomato wedges with 2 Tbsp of the oil and season with 1/4 tsp each salt and pepper. Grill the eggplant, covered, until slightly charred and tender, 3 to 4 minutes per side. Grill the tomatoes until slightly charred, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
• Place the pizza dough oiled side down on the grill and cook, covered, until the tops begin to bubble and the bottoms become crisp, about 2 minutes. Brush the tops of the dough with the remaining 2 tsp oil. Turn over and grill until golden brown and crisp, about 2 minutes more.
• Transfer the grilled dough back to the baking sheet or to a cutting board. Top with the eggplant, tomatoes and basil. Dollop with the ricotta and sprinkle with pepper, if desired.

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