I think I finally found my perfect dough for grilled pizza - from smitten kitchen (and can anyone tell me exactly how she is still cooking and blogging up a storm while a million months pregnant?). Not too thin like this dough and not too soft like another one I tried. Even though I didn't give the dough enough time to rise into pliabe handstretchable dough, I simply used my rolling pin to roll it out to an amorphous circle the size of the grill, and it rose up well enough on the grill.
In true summer style, I topped the pizza with a base of leftover bruschetta - diced tomato, fresh basil, garlic,and olive oil. To that, I added grilled and diced eggplant to make it a little more hearty, and grated parmesan and gouda. My dining companions and I all mmmm'ed our way through bites of this pizza. I think it was the combination of rich gouda, lots of garlic, and fresh basil - a unique flavor profile that really works. Hopefully I can get one more grilled pizza in before tomato - and grilling - season ends.
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