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1
Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet.
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2
Lightly brush both sides with oil and season with salt.
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3
Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
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4
Dissolve yeast in warm water.
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5
Blend flour and salt in a food processor.
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6
Add oil and blend.
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7
With motor running, add yeast mixture all at once, blending until dough forms a ball.
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8
Knead dough on a lightly floured surface 5 minutes.
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9
Put in an oiled large bowl and turn to coat.
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10
Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours.
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11
While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500F.
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12
Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round.
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13
Sprinkle a baker's peel generously with flour and carefully transfer dough to it.
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14
Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
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15
Toss together cheeses and sprinkle 1/4 over dough.
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16
Cover with eggplant, overlapping it, and sprinkle with remaining cheese.
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17
Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds.
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18
Spoon evenly over eggplant.
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19
Line up far edge of peel with far edge of stone and tilt peel, jerking it gently.
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20
When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes.
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21
Slide peel under pizza to remove from oven.
