Name: Hearty Vegan Eggplant Marinara Pizza
Prep time: 25 min
Cook time: 20 min
Ingredients: 60 g nutritional yeast; 1.5 cups 355 ml water; 1 tbsp. 12 g bread machine yeast; ½ tsp black pepper; ½ tsp canola oil (to coat bowl); 3 cloves grated garlic; 60 ml extra-virgin olive oil; 480 g white whole wheat (regular whole wheat, or bread flour); 2 tsp fine sea salt; 1 tbsp. 12 g raw sugar; 2 cans 425 g each fire-roasted or regular diced tomatoes, including juice; 1 eggplant (peeled if desired, finely diced); 15 ml extra-virgin olive oil; 2 cloves grated garlic; 160 g chopped red onion; ½ cup 44 g black olives, sliced; 1 tsp dried oregano; 1 tsp fine sea salt; ½ tsp ground black pepper; 1.5 tsp dried basil; 1 tsp dried thyme; 2 tbsp. 33 g tomato paste

To make the crust:

Combine the flour, salt, bread machine yeast, sugar, nutritional yeast, and pepper in a large-size bowl.
Stir in the olive oil, garlic, and gradually add the water until a dough forms.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Shape into a ball.
Lightly coat a large bowl with canola oil.
Turn the dough to coat, cover, and let rise for 90 minutes.

To make the marinara:

In a large saucepan, combine the oil, garlic, onion, thyme, oregano, basil, salt, pepper, and eggplant.
Cook over medium-high heat for 5 minutes, stirring frequently, until the onion is tender and the eggplant is slightly browned.
Stir in the diced tomatoes (with their juice), tomato paste, and olives.
Lower the heat, partially cover, and simmer for 8 to 10 minutes, until the eggplant is tender.
To assemble the pizza:
Preheat the oven to 200°C (400°F).
Prepare two baking sheets with parchment or silicone baking mats.
Punch down the dough and divide into two equal portions.
Press each portion into a large circle, about ¼ inch thick.
Spread half of the eggplant marinara on each crust.
Bake for 18 to 20 minutes, or until the edges of the crusts are golden brown.

Hearty Vegan Eggplant Marinara Pizza