1 medium eggplant, cut in 3/4-inch thick slices

5 tablespoons olive oil, divided

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 pre-baked, whole-wheat pizza crust (10 ounces) or 4 whole-wheat pitas

1 can (8 ounces) diced tomatoes with garlic and basil, drained

1 can (2 1/4 ounces) chopped black olives with jalapeños

1/2 cup shredded mozzarella or crumbled feta cheese, or a combination of both

1/4 cup fresh basil leaves

Brush eggplant with 3 tablespoons of olive oil; then sprinkle with garlic powder and pepper. Grill eggplant over a medium-high fire for about 10 minutes, Turning to brown evenly until soft and cooked through.

Brush pizza crust with 1 tablespoon of olive oil. Layer grilled eggplant, tomatoes and olives over crust. Sprinkle with cheese and basil. Drizzle with 1 tablespoon olive oil. Put pizza on grill; lower lid. Grill until the cheese melts.