1smalleggplant (about 12 oz) sliced into ¼ inch thick slices
Salt & pepper to taste
11oz packagerefrigerated pie crust
1/2cupquartered grape tomatoes
1/2tbscrushed red pepper
1/2cupcrumbled Imported Gorgonzola cheese
3/4cup Imported Asiago cheese
2tbspchopped fresh oregano or basil
Drizzle 2 tbsps olive over both sides of eggplant slices and sprinkle with salt and pepper. Grill eggplant 6 minutes, turning once, until slightly charred. Remove and set aside.
Unroll pizza crust and arrange on lightly oiled baking sheet. Brush remaining tablespoon oil over top of crust. Place baking sheet on grill. Cook covered over medium heat about 6 minutes or until bottom of crust is beginning to brown. When it is nicely browned on the bottom, use tongs or a spatula to flip crust.
Spread sauce evenly over crust; arrange eggplant pieces and tomatoes over sauce. Sprinkle with crushed red pepper and cheeses.
Place baking sheet on grill. Cook covered 5 minutes or until crust is browned and cheeses are melted. Sprinkle with oregano or basil.