Eggplant Pizza with Indian Flavors

Homemade Pizza Dough:

1. Add all the dough ingredients (bread flour, cold water, active dry yeast, salt, sugar, olive oil) to a bowl and mix by hand, with a hand mixer, or in a stand mixer for about 10 minutes until the dough comes together.
2. Transfer the dough to a work surface and knead a few times until it forms a smooth ball.
3. Place the dough in a covered container and let it rest at room temperature for 1 to 2 hours.
4. Divide the dough into 2 equal portions.
5. Fold each portion over itself several times to create a tight dough ball.
6. Lightly oil two containers, place one dough ball in each, cover, and refrigerate for at least 3 days (or up to 1 week) for the best flavor.

Eggplant Sauce:

1. Add the garlic, onion, and tomatoes to a pan and sauté until everything is cooked down.
2. Stir in the turmeric, coriander powder, cumin powder, salt, and red chili powder.
3. Cook until the spices are fragrant.
4. Roast the eggplant for about 15 minutes, or until fully cooked and soft inside.
5. Scoop out the flesh, mash it, and mix it into the cooked onion and tomato mixture.
6. Stir in chopped cilantro. This becomes your eggplant pizza sauce.

Assemble the Pizza:

1. Stretch one pizza dough ball and spread the eggplant sauce evenly over the base.
2. Top with basil and any additional toppings you’d like.
3. Bake on a preheated pizza steel at 500°F (260°C) for about 7 minutes, or until the crust is golden brown.
4. Remove from the oven and finish with dollops of ricotta and any other fresh toppings.
5. Slice and enjoy!