Grilled pizza perfection

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Have you ever tried to grill pizza, of all things?
I highly recommend it. Even when it's no longer "grilling season," or even "eggplant season." This pizza is delish any time of year.
The only one of the three of us which didn't care for it was Gardner. He's more of an all-American food kind of guy, we're discovering.
But if you like semi-Mediterranean fare, and are itching for a light supper or creative lunch idea, look no further.
And the topping ingredient possibilities are endless.

Eggplant and Feta Flat Bread Pizza

1 medium eggplant, sliced into 1/2" thick rounds and quartered
1/4 c. plus 2 T. extra-virgin olive oil
1 t. cumin seed, crushed
1/4 t. salt
4 pieces flat bread
1 c. crumbled feta cheese
(I added 1 c. chopped tomatoes)
1/2 c. sliced kalamata olives
1 t. fresh-ground pepper

Heat a grill to med-high heat. Heat oven to 400 degrees. Combine eggplant, 1/4 c. oil, cumin, and salt in large bowl. Toss to combine, and set aside.
Grill eggplant just till heated through, about 8 minutes. Remove from grill and set aside.
Brush both side of flatbread with remaining oil. Grill flatbread for 5 minutes. Turn over, and top with eggplant, cheese, olives, and pepper and grill for 5 more minutes. Transfer to baking pan, bake 8 minutes, and serve. Serves 4.

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