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1
Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
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2
Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
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3
Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
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4
Turn dough out onto a lightly floured surface.
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5
Knead until smooth and elastic (about 5 minutes).
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6
Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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7
Place dough in a large bowl coated with cooking spray, turning to coat top.
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8
Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
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9
Punch dough down; divide dough in half.
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10
Roll each half of dough into a 11 inch circle on a lightly floured surface.
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11
Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
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12
Press dough up the sides of the pan.
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13
Cover and let rise until puffy-- about 30 minutes.
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14
Preheat oven to 375u00b0F.
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15
Combine eggplant and next 3 ingredients.
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16
Place eggplant mixture on a jelly roll pan, spreading evenly.
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17
Bake at 375u00b0F for 30 minutes, or until tender.
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18
Remove eggplant from oven and increase oven temperature to 400u00b0F.
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19
Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
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20
Top with cheese.
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21
Bake at 400u00b0F for 30 minutes or until crusts are lightly browned.
