2 green garlic heads (or 2 large cloves elephant garlic)
1/3 cup olive oil
1/3 cup parmesan cheese
1 large eggplant
3 spring onions
prepared pizza dough, fresh or frozen
1 cup fresh spinach leaves
6-8 ounces fresh mozzarella
salt & pepper
1 tablespoon cornmeal
Cut off the tips of the garlic heads, brush with olive oil, salt & pepper and place in small oven-proof dish. Roast in the oven at 350 degrees for 1 hour or until soft. Set aside to cool. In a small bowl, chop or mash along with parmesan cheese.
Slice eggplant into 1/2-inch slices. Salt on both sides and place in colander to drain for 20 minutes. Place slices on paper towel and pat dry. Brush with olive oil and dust with pepper. Grill at 400 degrees until barely tender -- about 6 minutes per side.
Trim the green onions, split in half lengthwise, brush with olive oil, salt & pepper. Grill at 400 degrees -- 4 minutes per side.
If using fresh pizza dough, roll out to about a 14-inch round. Sprinkle pizza peel with cornmeal and place dough on top. Heat barbecue to 400 degrees. Place pizza stone on grill and preheat for 20 minutes. Slide dough onto stone, using peel. Grill for about 10 minutes. Remove and place grill-side down on peel.
Spread with garlic-cheese mixture and arrange eggplant slices and onions on top. Cover with fresh spinach; slice mozzarella thinly and add as final layer. Grill for about 10-15 minutes until dough is nicely browned. Allow to rest for about 5 minutes, slice and serve.