INGREDIENTS

INSTRUCTIONS

Recipe by: Little Mom From: beck4@nyc.pipeline.com (Eileen & Bob
Holze)  Date: Thu, 23 May 1996 19:32:27 GMT  Prepare a hardwood
charcoal fire and set the grill rack 3 to 4 inches  above the coals.
In a bowl, mix the garlic with 1/4 cup of olive  oil. Liberally brush
the oil on the mushrooms and eggplant.  In  aother bowl, toss together
the fontina, parmesan, and gorgonzola.  Cover and refrigerate. When
white ash begiins to appear on the coals,  the fire is ready. Grill the
mushroom caps until softenend and cooked  through, about 4 minutes per
side. Grill the eggplant slices until  tender,about two minutes per
side. Slice the mushroom caps 1/8 inch  thick and set aside with the
eggplant. Divide the pizza dough into  four equal pieces. Keep 3 pieces
covered. On a large, lightly oiled  unrimmed baking sheet, spread and
flatten the fourth piece of dough  with your hands to form a 12 inch
free form round about 1/16 inch  thick; do not make a lip. Gently drape
the dough on the hot grill,  within a minute the dough will puff
slightly, the underside will  stiffen and grill marks will appear.
Using tongs, immediately flip  the crust over onto a warmed baking
sheet and brush with olive oil.  Scatter one fourth of the mixed
cheeses, parsley and grilled  vegetables over the crust. Drizzle the
pizza with 1 to 2 tbls. of  olive oil. Slide the pizza back toward the
hot coals but not directly  over sections receiving high heat; check
the underside often to see  that it's not charring. The pizza is done
when the cheeses are melted  and the vegetables are heated through, 3
to 4 minutes. Serve the  pizza hot off the grill. Repeat procedure to
make the remaining  pizzas.  Posted to Master Cook Recipes List, Digest
#95

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