Eggplant, Roasted Garlic and Provolone Pizza

Instructions

1. Place a pizza stone in the oven on the rack in the lowest position. Preheat the oven to 400°F (200°C).
2. Slice off the tops of the garlic bulbs so that each clove is exposed. Place on a sheet of foil and drizzle with 1 tbsp (15 ml) of oil. Wrap tightly and bake for 30 minutes or until tender. Open the foil package and let cool for 6 minutes. Squeeze the cloves out from their skins. Set aside.
3. Meanwhile, in a skillet over medium-high heat, brown the eggplant in the remaining olive oil (adding more, as needed, so the eggplant browns nicely). Season with salt, transfer to a plate lined with paper towel, and set aside.
4. Sprinkle a little corn flour on the hot pizza stone and the pizza peel.
5. On a lightly floured work surface, roll out the dough to obtain two 8-inch (20 cm) crusts. Place one pizza at a time on the pizza peel. Cover with half of the garlic purée and half of the pizza sauce. Top with half of the eggplant slices and cheese.
6. Slide the pizza onto the hot pizza stone. Bake for 15 minutes.
7. Take the pizza out of the oven and garnish with basil leaves. Slice into wedges and serve immediately.