Directions

1. To make dough: add yeast to slightly warm water in mixing bowl with hook, mix 1-2 minutes, add flour and mix for 4 minutes, add EVOO and salt and mix an additional 5-6 minutes. Dough temp should be between 75-78-degrees F. Remove hook and scrape, take bowl off mixer and scrape down bowl to remove dough, form into ball, cover lightly and place in refrigerator for 24 hours.
2. After 24 hours, remove from fridge and bring to room temp, place the 2 tbsp. butter and enough EVOO to coat bottom of heavy pan (roughly 9” x 13” or 10” W x 15” L x 1 1/2”-2” D), add the dough and drizzle a little oil on your fingers, using your fingertips spread until dough covers the bottom of pan evenly. Cover lightly and proof until dough rises to about a quarter inch from top of pan in warm area. (approximately 4 hours)
3. To make the roasted eggplant: slice eggplant into rounds about 1/4 to 1/2”, place in colander and sprinkle with salt, let sit for 30 minutes. After 30 minutes, rinse eggplant slices well in cold water until salt has been washed off, pat dry with paper towels.
4. Place eggplant into dry bowl, add 2 cloves of chopped garlic, 1/4 cup EVOO, lemon juice, half the oregano, and salt and pepper, mix well. (remember that they will continue to cook on pizza)
5. Place on baking sheet and roast at 350-degrees for 15-18 minutes or until soft and start to brown slightly.
6. While eggplant is cooking add some hot honey to a pan and simmer for several minutes with the remaining chopped garlic. Remove from heat when garlic is cooked and allow to cool, if you prefer, you can strain and remove the chopped garlic. Reserve to drizzle on the pizza before service.
7. To build pizza, unwrap the pan of dough after 4 hours, add cheese making sure you go all the way to the edges to ensure proper coverage and crispness, and scatter the eggplant, olive slices, oregano, and sauce piles all over the pizza. Sprinkle with some sliced green olive and the remaining oregano.
8. Place pan in 475-degree oven and bake for 15-18 minutes rotating the pan halfway through.
9. Remove from oven and let cool slightly, using a spatula, scrape around the edge to loosen any edges that may have stuck to the pan. Remove from pan, place on cutting board, and cut into desired size squares. Drizzle pie with the garlic-hot honey and enjoy!