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1
Make the sauce: Heat the olive oil in a saucepan over medium-high heat.
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2
Add the onion and cook until soft, 5 to 7 minutes.
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3
Add the garlic powder, sumac and tomatoes and cook until thickened, about 20 minutes.
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4
Season with salt and pepper.
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5
Make the pizza: Preheat the oven to 500 degrees F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil and stretch the pizza dough to fill the pan (it doesn't have to be perfect since this is a rustic pizza).
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6
Brush the dough with olive oil and bake until just golden, 10 to 15 minutes.
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7
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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8
Add the eggplant and cumin, season with salt and pepper, and cook until the eggplant is tender, 7 to 10 minutes.
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9
Add the garlic and cook 5 more minutes.
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10
Meanwhile, heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat.
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11
Add the red onion and cook, stirring occasionally, until caramelized, about 15 minutes.
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12
Reduce the oven temperature to 450 degrees F. Top the crust with 1 cup sauce, the mozzarella, eggplant mixture, caramelized onion, olives, sun-dried tomatoes and feta.
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13
Return to the oven and cook until the cheese melts and the crust is golden brown, 15 to 20 more minutes, brushing the crust with olive oil halfway through.
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14
Remove the pizza from the oven and brush the crust with olive oil again.
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15
Top the pizza with the mint.
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16
Photograph by Kang Kim
