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grilled eggplant and olive pizza
- 1 garlic clove, minced
- 1/3 cup extra-virgin olive oil
- 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
- 1 pound store-bought pizza or homemade pizza dough at room temperature (1 1/2 of
- will yield a 1-pound dough)
- 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
- Handful pitted green olives, coarsely chopped (1/3 cup)
- 1/4 cup chopped flat-leaf parsley
Directions:View on Smitten Kitchen
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