1bunch spring onionsroots cut off and sliced lengthwise if onions are larger
1eggplantsliced crosswise into ½" pieces
salt & pepper
2 10" pizza crusts
Heat your grill on high. Brush the eggplant slices with a generous amount of olive oil on each side and drizzle olive oil on the spring onions. Grill the veggies directly over the flame until they are cooked through.
Coarsely chop the grilled spring onions and slice the eggplant into strips.
Place pizza dough on a pizza paddle dusted with corm meal. You can place the pizza dough on a corn meal dusted piece of parchment paper first so it is easier to pick up and place on the grill. Brush one side of the pizza dough with olive oil, then place that side directly on the grill. Cover and cook for 2 to 3 minutes, or until the crust is cooked through on that side.
Using tongs, carefully move the crust from the grill back onto the corn meal dusted pizza paddle with the grilled side facing up. Layer mozzarella cheese, grilled spring onions, eggplant, dabs of goat cheese, and season with salt & pepper.
Slide back onto the grill and cook for about 5 more minutes, or until the dough is cooked through and the cheese is melted.
Remove from the grill, season to taste, slice and serve.