Dough for a medium or large-sized pizza (here's Mark BIttman's fantastic and foolproof recipe, and here's one from Bon Appetit if you like a slightly thinner, crispier crust)
1 clove garlic
3 tbs extra virgin olive oil
GARLIC HERB RICOTTA
1 cup ricotta
2 cloves garlic, minced
Handful mixed fresh herbs (I used thyme, oregano, parsley, and rosemary from the garden), finely chopped
VEGETABLES (feel free to sub in whatever you like, such as roasted garlic cloves, grilled red onion, mushrooms, capers, etc)
Extra virgin olive oil
Can artichoke artichoke hearts, drained
1 eggplant, sliced thinly
1 tomato, sliced thinly
Green olives, pitted and drained
Whole basil leaves
Combine all ingredients for the garlic herb ricotta in a bowl and set aside.
Drizzle about a tablespoon olive oil into a cast iron skillet and set over high heat on the grill or stovetop. Add artichoke hearts and sear until browned on all sides (about 5 minutes per side). Set aside. Toss eggplant slices in olive oil and grill on both sides until charred (about 5 minutes per side). Set aside.
When pizza dough is ready, roll it out until it's your desired thickness. Use a pastry brush to brush about half the garlic oil on one side, and carefully lay the dough, oil side down, on the grill. Grill about 3 minutes, or until charred and crispy on the bottom. Brush the top with the rest of the garlic oil, and use a spatula or tongs to flip the crust. Spoon garlic herb ricotta onto the top of the crust. Grill another couple of minutes, depending on thickness, until crust is just charred crispy on the outside. Transfer to a large cutting board.
Add your vegetables to the pizza, and top with basil leaves and a sprinkle of salt. Slice, serve, and enjoy!