Roasted Eggplant, Tomato and Feta Pan Pizzas

Steps

1. Make the dough: in a large bowl, whisk the bread flour, instant yeast and the 9 g of salt for the dough. Add the lukewarm water and the 15 g of olive oil for the dough, and stir until no dry flour remains. This is about 70% hydration and 2% salt.
2. Knead the dough on a clean counter for 6 to 8 minutes, until smooth and springy. Return it to the bowl, cover, and let it rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size.
3. While the dough rises, heat the oven to 450°F (230°C). On a sheet pan, toss the eggplant, cherry tomatoes and garlic with the 15 g of olive oil for the vegetables, the 2 g of salt for the vegetables, the oregano and the black pepper.
4. Roast the vegetables for 25 to 30 minutes, stirring once, until the eggplant is tender and browned and the tomatoes have blistered. Set aside to cool.
5. Prepare the pans: pour half of the 30 g of olive oil for the pans into each of two 10-inch oven-safe skillets or round cake pans, and spread it over the bottoms and sides.
6. Divide the risen dough in half. Place one half in each pan, turn it to coat in the oil, and press it gently toward the edges. If it springs back, rest it 10 minutes and press again.
7. Cover the pans and proof the dough at about 75°F (24°C) for 40 minutes, until puffy and it springs back slowly when poked. Meanwhile, raise the oven to 475°F (245°C).
8. Top each crust with half of the mozzarella, taking it all the way to the edges, then scatter half of the roasted vegetables and half of the feta over each. Sprinkle the red pepper flakes over both.
9. Bake for 18 to 22 minutes, until the cheese is bubbling, the edges are deep golden and crisp, and the center of the crust reaches 200°F (93°C).
10. Loosen the pizzas with a spatula and cool them on a rack for 5 minutes so the bottoms stay crisp. Scatter the mint over both, then cut each pizza into 6 slices.