Servings: 6 to 8
Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.
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