Sicilian Deep Dish Eggplant (Aubergine) Pizza - cooking recipe

Ingredients

1 tablespoon sugar
dry yeast (2 1/2 tsp.)
1 cup warm water
3 cups all-purpose flour, divided
1 teaspoon olive oil
1/4 teaspoon salt
1 tablespoon cornmeal
4 cups diced peeled eggplants
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
3/4 teaspoon salt
1 cup drained artichoke heart
1 cup cubed tomatoes (1/2 inch)
1 cup minced red onion
2 tablespoons capers
1 tablespoon chopped fresh rosemary
2 teaspoons fennel seeds, crushed
4 garlic cloves, minced
2 cups shredded mozzarella cheese

Preparation

Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface.
Knead until smooth and elastic (about 5 minutes).
Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide dough in half.
Roll each half of dough into a 11 inch circle on a lightly floured surface.
Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
Press dough up the sides of the pan.
Cover and let rise until puffy-- about 30 minutes.
Preheat oven to 375\u00b0F.
Combine eggplant and next 3 ingredients.
Place eggplant mixture on a jelly roll pan, spreading evenly.
Bake at 375\u00b0F for 30 minutes, or until tender.
Remove eggplant from oven and increase oven temperature to 400\u00b0F.
Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
Top with cheese.
Bake at 400\u00b0F for 30 minutes or until crusts are lightly browned.