Method

• 1.
  For the pizza dough, mix the yeast and water in a bowl and set aside for 5 minutes or until foamy. Place flour in a large bowl and make a well. Pour in the yeast mixture and stir with a wooden spoon or a chopstick until well combined. Add 1 tbs salt flakes and knead lightly to incorporate. Turn dough onto a lightly floured surface and knead for 3-5 minutes or until smooth, adding a little extra flour if needed (don’t add too much flour as this is meant to be a soft, slightly sticky dough). Shape dough into a ball and place in a bowl. Drizzle oil over the top of the dough and cover with a damp tea towel. Set aside to prove at room temperature for 1 hour 30 minutes-2 hours or until almost tripled in size. You can make dough ahead of time. Knock dough down and store in an airtight container in the fridge for up to 4 days. Bring to room temperature before using.
• 2.
  Knock the air out of the dough, then shape back into a ball. Set aside to prove at room temperature for a further 30 minutes.
• 3.
  Preheat oven to 220°C. Grease a large baking tray with 2 tbs oil. Heat remaining oil in a large frypan over medium heat. Add garlic, chilli and basil stalks and cook, stirring, for 1 minute or until fragrant. Add eggplant and toss to combine. Increase heat to medium-high and cook for 4-5 minutes. Add tomatoes and season with salt flakes. Reduce heat to medium and cook for 15 minutes or until eggplant is soft. Set aside.
• 4.
  Turn dough onto a lightly floured surface. Using floured hands and a floured rolling pin, spread and roll it to form a 2cm-thick rectangle. Cut 8 x 10cm rounds from dough (re-rolling scraps). Place 2cm-3cm apart on prepared tray. Spoon eggplant mixture onto dough, then drizzle with a little oil. Season with pepper.
• 5.
  Bake for 20-25 minutes or until the crust is golden and puffed up, adding bocconcini 5 minutes before the end of cooking. Scatter with basil leaves and serve hot or at room temperature.