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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