Eggplant pizza

So I had an eggplant and I didn't want eggplant Parmesan, sooo I had a go at making eggplant pizza...or my first pizza for that matter. It was really easy too. When I made this I was rushing to go to class, I prepared the dough before hand but the toppings only took a few minutes to prepare, and the pizza only takes minutes to cook so it is the perfect thing to make when short on time.



Making the crust:
1 1/4 tsp yeast
1 Cup warm water
Dissolve these two ingredients together and set aside; add 1 tsp. olive oil
1 3/4 cup flour
1 cup cake flour
1 1/2tsp salt
2 tsp sugar

In a food processor place remaining ingredients in and turn on to blend. Continue to blend as you gradually add the yeast liquid. Blend for about 2 minutes or until dough forms a ball. If you do not have a food processor you can also mix ingredients in a bowl. Add additional flour or water to get the right consistency for the dough.
Shape into a ball and place in a greased bowl, covered with greased plastic wrap. Let rise for 1 hour or until doubled in size.

Shape dough to fit pie pan and set the oven to 500 degrees.

Toppingsss!!
Tomato sauce
Pepper
Italian seasoning
1 1/2 cups shredded mozzarella
Eggplant, chopped into 1 inch pieces

Once the dough it fitted to the pan, cover it with tomato sauce, leaving about an inch around the edges for the crust. Season the crust with a little bit of ground black pepper and Italian season. Sprinkle the mozzarella over the sauce, covering it completely. Add the chopped eggplant to the top of the pizza pie. Bake in the oven for 8-10 minutes, until the crust is golden brown.