Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina

Name: Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina
Yield: Makes 3 medium pizzas
Ingredients: 1 1/4 cups warm water (105°F to 115°F); 1 envelope (1/4 ounce) active dry yeast; Generous pinch of sugar; 3 1/4 to 3 3/4 cups all purpose flour, divided; 1 tablespoon extra-virgin olive oil; 2 1/2 teaspoons coarse kosher salt; 3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices; 2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices; 3/4 cup (about) extra-virgin olive oil, divided; 3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces); 3 tablespoons minced fresh majoram or fresh oregano; 3/4 teaspoon dried crushed red pepper; 1 1/2 cups (packed) coarsely grated Fontina cheese; 1 cup freshly grated Pecorino Romano cheese; 1/2 cup chopped fresh Italian parsley

By Molly Stevens

July 31, 2005

Recipe notes