Eggplant Pizza

• 1 small eggplant, cut lengthwise then sliced 1/4 inch slices (3/4 lb)
• 1 12 tablespoons extra virgin olive oil
• kosher salt & freshly ground black pepper
• 12 cup caponata, chopped
• 1 cup mozzarella cheese, shredded (4 oz)
• 12 ounces frozen pizza dough, thawed

1. Preheat grill to medium.
2. Brush eggplant with oil and season with salt and pepper; grill, turning once, until tender, about 6 minutes.
3. Coarsely chop and remove to a bowl; toss with caponata, mozzarella, and season with salt and pepper.
4. Divide dough into two pieces; roll each to about a 7" x 10" rectangle.
5. Grill on a well-oiled grill (close cover) until dough starts to bubble and grill marks are formed, about 3 minutes.
6. Flip dough over and top with eggplant mixture; grill, covered, until dough is golden, about 3 to 4 minutes.
7. Cut in half and serve.

eggplant, extra virgin olive oil, kosher salt, caponata, mozzarella cheese

Taken from www.food.com/recipe/eggplant-pizza-444844 (may not work)