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grilled eggplant and olive pizza

grilled eggplant and olive pizza Recipe

  • 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
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