Method

• 1.
  Combine the yeast and 320ml water in a bowl and stand for a 6-8 minutes or until mixture is frothy.
• 2.
  Place the flour in a large bowl and make a well in the centre. Pour in the yeast mixture then add the oil and mix until combined. Add 1 tbs fine cooking salt and knead on a lightly floured surface for 3-5 minutes or until smooth, adding a little extra flour if needed (keep in mind this is meant to be a soft, slightly sticky dough). Shape the dough into a ball and place in a greased bowl. Drizzle extra olive oil over the top, then cover with a clean damp tea towel and prove at room temperature for 2 hours or until doubled in size.
• 3.
  Use your fist to knock back the dough, then shape back into a ball. Set aside to rest at room temperature for 30 minutes.
• 4.
  Meanwhile, for the topping, heat the olive oil in a large frypan over high heat. Add the garlic and onion. Cook, stirring frequently, for 5-6 minutes or until onion starts to caramelise. Add the eggplant and cook, tossing in pan, for a further 3-4 minutes, reduce heat to medium and stir in crushed tomatoes and basil. Season then cook, stirring frequently, for 8-10 minutes or until eggplant is cooked. If mixture is slightly dry, add a little water to moisten, then season. Set aside to cool completely.

• 5.
  Preheat the oven to 220°C. Place the dough on a floured work surface. Using floured hands and a floured rolling pin, roll out dough to a 2cm-thick rectangle, then place onto an oiled tray. Spread the eggplant mixture over the dough, then drizzle over with extra olive oil. Bake for 20 minutes, then scatter stracchino and place cherry tomatoes on top. Bake for a further 5-6 minutes or until crust is golden and puffed up and the cheese melted. Top with extra basil leaves to serve.