How to make
Dissolve the yeast and sugar in the slightly warmed water. Cover the dish and wait 5-6 minutes for it to activate.
Sift the flour into a bowl and make a well in which you need to pour olive oil and yeast. Knead a smooth dough, in which you will a little at a time add salt. Add flour, until it stops sticking to your fingers.
Form a ball of dough and put it in a greased bowl, cover it with a clean towel and leave it to rise for 1 hour.
During this time, prepare the toppings. Cut the eggplants into cubes and leave them for about 20 minutes in salted water, so that their bitter juice can be released. Then strain and dry them very well.
Heat olive oil over medium to high heat and put the eggplant cubes, a little salt, dill and sliced garlic in it. Fry, until they soften and aquire a golden brown color, then remove them from heat.
Cut the tomatoes and onions into thin slices and the peppers into strips.
When the dough is ready, divide it in two and roll out each piece into a thin, round crust onto baking paper - you can also do it on a floured surface and then slide the crusts on the bakinh paper in the baking pan.
Spread the pizza with tomato sauce, sprinkle it with basil and oregano. Distribute the eggplant on each one and arrange the tomato and onion rings and the pepper strips on top. Sprinkle with a little olive oil and salt.
Put the pizzas (you can bake them separately) in an oven preheated to 410°F (210 degrees), until the dough aquires an appetizing color on the edges. It is most practical to use pizza trays.
Enjoy your meal!
