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1
In a small bowl, add 1 1/3 cup lukewarm water and 1 teaspoons sugar.
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2
Add yeast and let sit until foamy, about 5 to 10 minutes.
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3
Combine 3 3/4 all-purpose flour and salt in the bowl of a stand mixer.
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4
In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture.
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5
Blend.
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6
Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth.
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7
Turn dough onto a well-floured surface.
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8
Using the remaining flour continue to knead the dough by hand until smooth and elastic.
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9
Place the dough in a lightly oiled medium bowl and cover with plastic wrap.
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10
Let rest in a warm spot until doubled, about 45 to 60 minutes.
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11
Heat 3 tablespoons olive oil in a medium large saute pan on medium heat.
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12
Add the eggplant and season with salt and pepper.
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13
Saute eggplant until soft, then transfer to a plate or bowl.
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14
Let eggplant cool to room temperature.
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15
In the same saute pan, add 1 tablespoons of olive over medium high heat.
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16
Add lamb and season with sumac and salt and pepper.
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17
Saute until browned, about 5 minutes.
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18
Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste.
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19
Let mixture cool to room temperature.
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20
Combine eggplant with the lamb mixture in a large bowl.
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21
Add garlic, chiles, parsley and 1/2 cup of the grated mozzarella.
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22
Toss to combine.
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23
Preheat oven to 500 degrees F.
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24
Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturers directions.
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25
Punch down dough.
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26
Divide dough into 4 equal pieces.
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27
Using your hands, stretch and pull each piece of dough into about 10 x 12-inch ovals.
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28
Sprinkle some flour onto a pizza paddle.
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29
Place an oval of dough onto the pizza paddle.
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30
Evenly spoon 1/4 of the lamb and eggplant mixture over the dough, leaving a 1-inch border.
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31
Fold over edges of the dough using a twisting action to create a crust.
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32
Sprinkle 1/4 of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.
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33
Transfer the pizza onto the preheated pizza stone.
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34
Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes.
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35
Cut in strips or wedges.
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36
Repeat with remaining ovals of dough.
