Preheat oven to 475°F.
Peel and slice eggplant into 1/4 ovals. Cover with well-salted water and soak 15 minutes. Pat dry and set aside.
Make one 14” crust, according to package directions.
Slice mozzarella into 1/4" slices, set aside.
Roughly chop mushrooms, set aside.
Stack basil leaves on top of each other and roll into pencil shape. Slice into 1/8" strips (chiffonier).
Spread mozzarella on raw crust, then layer with eggplant, mushrooms, onions, and olives.
Lightly drizzle olive oil and balsamic vinegar on pizza. Season with salt/pepper and oregano.
Bake pizza 8-10 minutes (until cheese is golden brown). Spread basil on pizza.
Slice and serve with a glass of your favorite Cavit Pinot Noir!
