Grilled Fall Veggie Pizza

1 (12 inch) pizza crust
2 Tbsp olive oil
1 small eggplant, scrubbed and sliced into thin circles
1 small sweet potato,  peeled and sliced into thin circles
1 sweet red bell pepper, seeded and sliced into thin circles
salt and pepper to taste
1 can (6 oz) tomato sauce (pizza sauce, marinara, or anything you like)
1 can (6 oz) shredded mozzarella cheese
chopped fresh basil

Prepare grill to medium heat.
Put the prepared eggplant, sweet potato, and red bell pepper in a large bowl, drizzle with the olive oil, and toss to combine. 
Heat grill and put the veggies on and grill until softened but still a little firm; set aside.
Flatten the pizza dough out on a work surface and brush with a bit of olive oil and sprinkle with salt and pepper.
Grill for about 2 minutes, flip then grill another 2 minutes; remove to a pizza pan or baking sheet.
Spread the tomato sauce over, then add mozzarella evenly over the top and the grilled veggies next, then top with the basil.
Put pizza (on pan) back on grill just long enough to melt the cheese, then remove.
Let sit for a few minutes before cutting and serving.
Serves 2 to 4.