Thin-Crust Rosemary Roasted Eggplant Pizzas

Steps

1. Make the dough first: in a large bowl whisk the bread flour, instant yeast, sugar, 7 g of the salt and half of the rosemary. Add the lukewarm water and 10 g of the olive oil and stir into a shaggy dough. This is about 64% hydration and 1.8% salt.
2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 1 to 1 1/2 hours, until doubled in size.
3. While the dough rises, make the sauce: blend or mash the canned tomatoes with the tomato paste, half of the garlic and the oregano. Simmer in a small pot over medium heat for 15 to 20 minutes until thick, then cool.
4. Heat the oven to 425°F (220°C). Toss the eggplant, red onion and red bell pepper with 25 g of the olive oil, the remaining half of the garlic, the remaining 2 g of salt and the black pepper on a sheet pan. Roast 25 minutes, stirring once, until browned and tender. Set aside.
5. Place a pizza stone or upturned sheet pan on the lower rack and raise the oven to 500°F (260°C); let it heat at least 30 minutes.
6. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes so it stretches easily.
7. Dust a sheet of parchment with half of the semolina. Stretch one dough ball into a thin 12-inch round on it. Brush the edge with half of the remaining olive oil.
8. Spread half of the sauce over the dough, leaving a thin border. Scatter on half of the mozzarella, then half of the roasted vegetables, and sprinkle with half of the remaining rosemary.
9. Slide the pizza on its parchment onto the hot stone and bake 9 to 12 minutes, until the crust is deep golden and crisp underneath and the cheese bubbles.
10. Repeat with the other dough ball using the remaining semolina, olive oil, sauce, mozzarella, vegetables and rosemary.
11. Let each pizza rest 2 minutes, scatter the parsley over both, and cut each into 6 slices.