1 premade pizza crust (I used a Boboli)
2/3 cup pizza sauce
1 small eggplant or 1/2 large eggplant, cut crosswise in to 1 inch thick slices
1 medium zucchini, cut crosswise in to 1 inch thick slices
1 red pepper, cut in to strips
3 cloves garlic, minced
1/4 cup fresh mint leaves
1 cup shredded fontina cheese
Prepare grill to high. Toss eggplant, zucchini, and pepper in 2 tablespoons olive oil. Grill vegetables 6 – 8 minutes until eggplant and zucchini are tender and peppers are blistered. Coarsely chop vegetables. Add garlic and toss to combine. Salt and pepper to taste.
Grill pizza crust 2 minutes per side. Remove from grill. Top pizza with sauce, cheese and vegetables, and return to the grill for 4-5 minutes until cheese is melted. Remove from grill and top with chopped mint leaves.
NOTE: the fontina cheese and mint leaves really make this recipe. If you can’t find fontina, a mixture of parmesan and gruyere will work, but it won’t melt as nicely.