Recipe from Grilled Eggplant Pizza

Grilled Eggplant Pizza
(Serves 6)

Since you've gone to the trouble to light the grill for the eggplant, why not grill the whole thing, pizza dough included? This is what is called a "dry" pie, meaning it has no tomato sauce, but it does not taste dry. I like the brininess of buffalo mozzarella here, but any fresh mozzarella will do. Provolone is also a good choice. You might find it more convenient to grill just one or two larger pies rather than six individual ones.

The Tra Vigne Cookbook:
Seasons in the California Wine Country
By Michael Chiarello

Ingredients:

3 eggplants, about 3 pounds total, sliced
3/4 inch thick
Salt
Extra-virgin olive oil for brushing on vegetables, plus about 1/4 cup
Freshly ground pepper
2 large red or yellow bell peppers
1 recipe Piadine
Dough
All-purpose flour for dusting work surface
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano
1 teaspoon red pepper flakes (optional)
About 1 cup pitted Kalamata olives
About 1/2 pound buffalo mozzarella cheese or provolone
cheese, coarsely shredded
About 3 cups packed arugula
Balsamic vinegar

Preparation:

Prepare the grill and let burn down to medium coals. Salt the eggplant for 30 minutes, then rinse and dry.

Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the slices into 1/2-inch dice.

Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.

Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8 inch thick.

Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes (if using), olives, and cheese in bowls and ready by the side of the grill.

Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with one-sixth each of the garlic, oregano, red pepper flakes (if using), eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes.

Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

CHEF'S NOTES: To cook in the oven, position the racks on the lowest and uppermost rungs, place 2 large baking sheets on the racks, and preheat to 500°. Remove the sheets, dust them with cornmeal, and transfer the dough rounds to them. Brush each round with about 1 teaspoon olive oil. Scatter the ingredients evenly over the rounds. Bake until the crusts are light brown on the bottom, 8 to 12 minutes.