Preparation / Directions:
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
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 pizza