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1
Preheat the oven to 500 degrees F.
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2
Drizzle 2 tablespoons olive oil onto a half sheet pan and stretch the dough into the pan.
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3
It does not have to be perfect since this is a rustic pizza.
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4
Brush the dough with 2 tablespoons olive oil and bake for 25 to 30 minutes.
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5
Meanwhile, heat 2 tablespoons olive oil in a saute pan.
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6
Add the eggplant and season with salt, pepper and ground cumin.
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7
Saute for 7 to 10 minutes, add the garlic and saute 5 minutes more.
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8
While the eggplant is cooking, heat another saute pan, add 1 tablespoon olive oil and saute the red onions until caramelized, about 15 minutes.
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9
For the tomato sauce, heat a medium pot, add 2 tablespoons olive oil and saute the yellow onions until translucent, about 10 minutes.
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10
Add the garlic powder, sumac and canned tomatoes.
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11
Simmer for 20 minutes.
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12
Pull the par-baked pizza crust from the oven and decrease the temperature to 450 degrees F. Top the crust with the tomato sauce, then the mozzarella, eggplant, red onions, olives, sun-dried tomatoes and feta.
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13
Return the pizza to the oven and continue to cook until the cheese has melted and the crust is golden brown, about 20 minutes.
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14
Pull out occasionally
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15
and brush the crust's edges with olive oil.
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16
Once the pizza is done, pull out, brush again with olive oil and top with mint.
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17
Cut and serve.
