grilled eggplant and olive pizza

INGREDIENTS

• 1 garlic clove, minced
• 1/3 cup extra-virgin olive oil
• 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
• 1 pound store-bought pizza or homemade pizza dough at room temperature (1 1/2 of
• will yield a 1-pound dough)
• 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
• Handful pitted green olives, coarsely chopped (1/3 cup)
• 1/4 cup chopped flat-leaf parsley