Roasted Mushroom Eggplant Pan Pizzas with Dill Sauce

Steps

1. Make the dough: in a large bowl whisk the bread flour, instant yeast, sugar and 10 g of the salt. Add the lukewarm water and 15 g of the olive oil and mix until no dry flour remains, about 73% hydration and 2% salt.
2. Knead in the bowl or on a lightly oiled counter for 6–8 minutes until smooth and stretchy. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
3. Oil two 10-inch cast-iron skillets or round cake pans with 15 g of the olive oil each (30 g total). Divide the dough in half, place one piece in each pan and press gently toward the edges; if it springs back, rest 10 minutes and press again. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and it springs back slowly when poked.
4. While the dough proofs, heat the oven to 450°F (230°C). Toss the mushrooms, eggplant and red onion with 20 g of the olive oil, the remaining 2 g of salt and the black pepper on a sheet pan. Roast 20–25 minutes, stirring once, until browned and tender. Leave the oven on.
5. Make the herb sauce: blend or finely chop the dill, mint and garlic, then stir in the lemon juice and the remaining 20 g of olive oil to a loose sauce.
6. Spread half the herb sauce over each dough to the edges. Scatter half the mozzarella over each, pushing some against the pan sides for crisp edges, then top each with half the roasted vegetables and half the feta.
7. Bake 18–22 minutes, until the crust is deep golden, the cheese bubbles and the center of the crust reaches 190–210°F (88–99°C).
8. Run a spatula around the edges, slide the pizzas onto a rack and cool 5 minutes so the bottoms stay crisp. Cut each pizza into 6 slices.