Directions

1. Bring the flame of a burner on a gas stove or an outside grill up to high. Hold the eggplant with tongs (make sure they have are heatproof where your hands go--otherwise put a towel or potholder between your hands and the tongs) and hold it over the flame for 2-3 minutes per side, rotating to make sure the entire eggplant gets roasted. The skin should be completely brown and blistered and the flesh should be very soft. 
2. Once eggplant has completely roasted, run it under cold water until cool enough to touch and carefully peel off the skin and discard. 
3. Place the soft skinless flesh in a small bowl and mash with the back of a fork until very soft. 
4. Stir in garlic, olive oil, salt and pepper to taste. Set aside.
5. On a floured surface, divide the pizza dough into 4 small balls. 
6. Use a rolling pin to roll each one into a 6" circle and set aside on a floured surface.
7. Brush a grill or grill pan lightly with olive oil and bring to medium-high heat. 
8. Carefully lay dough rounds on the surface of the grill (working in batches if using a grill pan or a small grill). 
9. Allow to cook on one side until dark grill marks appear and crust becomes somewhat crisp. 
10. Flip using tongs and spread a thick layer of the eggplant mixture over each dough round. Top eggplant with a few slices each of mozzarella and tomato. 
11. Reduce heat to medium and cover grill or grill pan (if your grill pan doesn't have a cover, use a baking sheet or frying pan big enough to cover it). 
12. Cook 2-3 minutes, until cheese begins to melt. Check the bottom of the crust periodically during cooking to avoid burning.
13. Once flatbreads have finished cooking, sprinkle with red chili flakes and chopped mint.
14. Cut into wedges and serve hot or room temperature.