Heat grill to medium, shape the pizza dough iinto
two 10-inch rounds. Place on a baking sheet and
brush top of each round with 1 t. of the oil.
Brush the eggplant slices and tomato wedges with 2
T. of the oil and season with 1/4 t. each salt and
pepper. Grill the eggplant, covered, 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 tops begin to bubble and
the bottoms become crisp, about 2 minutes. Brush
the tops of the dough with the remaining 2 t. oil.
Turn over the 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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