Roast the eggplant on the open burners of a outdoor grill, or inside stovetop grill. To roast, make a few slits around eggplant, stick in a few cloves of garlic, then rub some oil around eggplant. Roast until cooked while turning. This can also be done in microwave. Put in microwave-safe bag and roast for 15 minutes or under fresh vegetables. Once roasting is finished, scoop out the inside of eggplant and mash. Add 1 teaspoon olive oil, salt and black pepper to taste.
Mix together the flour, yeast, and salt in a bowl. Make a well in center and add warm water. Mix to a soft, manageable dough, turn onto lightly floured work surface and knead until smooth. Roll out dough into circle and place on lightly greased pizza pan. Leave the dough for 20 minutes then prick the base before adding the topping.
Sequentially add the tomato sauce, oregano, cheeses and roasted eggplant on the pizza dough.
You can also add roasted dice chicken.
Cook for 20 minutes at 400°F.
Slice and serve with a glass of your favorite Cavit Teroldego!
