Smokey Grilled Eggplant and Tomato Pizzettas

1. Prepare the grill and marinade

Begin by preparing your grill for medium-high heat. While the grill heats up, whisk together ¼ cup of extra-virgin olive oil and ¼ cup of balsamic vinegar in a bowl. Season the mixture generously with coarse kosher salt and freshly ground black pepper.

2. Prepare and grill the vegetables

Arrange the eggplant and red onion slices on a baking sheet. Brush each slice with the vinegar-oil mixture, ensuring they are well-coated. Place the vegetables on the grill, cooking the eggplant for about 5 minutes per side and the onion for about 6 minutes per side, until they are tender and nicely browned.

3. Prepare the pizza dough

While the vegetables are grilling, divide the pizza dough into two equal portions. On a floured surface, roll out each portion into a round, then transfer them to a baking sheet. Brush the dough rounds lightly with olive oil and sprinkle with freshly ground black pepper.

4. Grill the pizza dough

Once the vegetables are done, place the dough rounds on the grill. Grill the first side for about 3 minutes, then flip and grill the other side for an additional 2 minutes. The crusts should be firm and browned.

5. Assemble the pizzas

Spread the shredded mozzarella evenly over the grilled crusts. Top with the grilled eggplant, red onion, and halved cherry tomatoes. Sprinkle the Romano cheese and red pepper flakes over the vegetables, then drizzle with the remaining vinegar-oil mixture.

6. Cook the assembled pizzas

Transfer the assembled pizzas back to the grill, cover, and cook for 5 to 8 minutes, until the cheese is melted and bubbling.

7. Finish and serve

Transfer the grilled pizzas to a cutting board. Sprinkle generously with slivered fresh basil and minced marjoram. Cut the pizzas into wedges and serve immediately.