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1
In the bowl of a standing electric mixer add the warm water, the dry yeast and the sugar. Stir gently to dissolve. Let the mixture stand for 10 minutes.
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2
Mix the flour and the curry powder together.
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3
Add the olive oil and salt to the mixer and combine at low speed. Add the flour and curry mix, a little at a time until the dough comes together. Turn ethe dough out onto a lightly floured surface and fold it over itself a few times. From the dough into a ball and plae in a lightly oiled bowl, turn it over to coat it. Cover with plastic wrap or a clean towel. Place in a warm, draft free place for an hour, until the dough doubles in size.
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4
Cut the eggplant in 1/2 inch cubes and cook in a pan with a good drizzle of olive oil and the minced garlic. Cut the zucchini into rounds 1/16 inch thick. Finely mince the preserved lemon and the dried figs.
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5
Preheat the oven at 450.
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6
Pat half the dough out on a greased and floured pizza pan. Brush the dough with some olive oil.
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7
Add the grated mozzarelle, the eggplant cubes, the zucchini rounds, the preserve lemon, the figs and finally the crumbled feta.
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8
Place the pizza on the bottom rack and bake for 15 to 20 minutes.
