Grilled Eggplant and Cheese Pizzas

• 2 packages active dry yeast (1/4 ounce each)
• 3 cups lukewarm water (105 to 115)
• 4 cups bread flour
• About 4 cups all-purpose flour
• Kosher salt
• Vegetable oil spray
• 1 tablespoon plus 2 teaspoons olive oil
• 8 small garlic cloves, minced
• Eggplant Caviar
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• 6 ounces feta or ricotta salata cheese, sliced or crumbled
• 1 cup fresh flat-leaf parsley leaves

1. In a large bowl, sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
2. Stir in the bread flour, then add 4 cups of all-purpose flour and 2 1/2 teaspoons of kosher salt.
3. Transfer the dough to a lightly floured surface and knead briefly, adding more all-purpose flour as necessary to form a smooth, slightly sticky dough.
4. Coat a large bowl with vegetable spray and add the dough.
5. Lightly spray plastic wrap and cover the dough with it.
6. Let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours.
7. Punch the dough down and divide it into 8 balls.
8. Flatten each ball into a disk.
9. Arrange the disks on 2 lightly floured large baking sheets.
10. Cover with lightly sprayed plastic wrap and let stand at room temperature until the dough has doubled in bulk, about 1 hour.
11. Light a grill.
12. Pour 1/2 teaspoon of the oil onto an unrimmed baking sheet, add a dough disk and turn to coat with the oil.
13. working on the baking sheet, stretch the dough out to a 12-inch round.
14. Using a damp paper towel, coat the grill with 1 teaspoon of the oil.
15. Carefully transfer the dough to the grill and cook over a hot fire, rotating occasionally, until crusty and dark brown on the bottom, about 3 minutes.
16. Turn the crust over and sprinkle 1 minced garlic clove on top.
17. Spread about 1/3 cup of the Eggplant Caviar on the pizza and top with 1 tablespoon of the Parmesan and then one-eighth of the feta.
18. Cook the pizza, rotating occasionally, until crusty on the bottom, about 3 minutes.
19. Garnish with a few parsley leaves, cut into wedges and serve.
20. Repeat with the remaining ingredients to make 7 more pizzas.

active dry yeast, water, bread flour, flour, kosher salt, vegetable oil spray, olive oil, garlic, eggplant caviar, parmesan cheese, cheese, parsley

Taken from www.foodandwine.com/recipes/grilled-eggplant-and-cheese-pizzas (may not work)