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Grilled Zucchini And Eggplant Pizza With Tapenade And Fontina


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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

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