1lbpizza dough, store-bought, at room tempterature
5ouncesprovolone cheese, sliced, cut into short thin matchsticks(1 1/4 cups)
18green olives, pitted, coarsely chopped(1/3 cup)
1⁄4parsley, flat-leaf, chopped
NUTRITION INFO
Serving Size: 1 (208) g
Servings Per Recipe:4
Calories: 336.4
Calories from Fat 266 g79 %
Total Fat 29.6 g45 %
Saturated Fat 8.8 g44 %
Cholesterol 24.5 mg 8 %
Sodium 503.4 mg 20 %
Total Carbohydrate9.6 g 3 %
Dietary Fiber 5.2 g20 %
Sugars 3.6 g14 %
Protein 10.7 g 21 %
DIRECTIONS
Prepare a gas grill for direct-heat cooking over medium heat.
Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoons salt and 1/2 tsp pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1 inch pieces.
Stretch dough into a 12-by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush 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 baking sheets. Scatter eggplant, cheese, olives and parsley over crust, Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.
