1 tablespoon active dry yeast
2/3 cup lukewarm water
1 3/4 cups flour
1 tsp. salt
1 tablespoon olive oil
4 tablespoons olive oil
1 large garlic clove, minced
1 eggplant, cut into small 1/2 inch cubes
3 medium tomatoes, peeled, seeded and mashed into a pulp
10 oz. creamy goat cheese
1/2 cup pine nuts
1 tsp. fresh thyme
1 tsp. salt
1/2 tsp. black pepper
Combine the yeast and the lukewarm water in a small bowl, stirring to blend. Set aside to bloom. Combine the flour, salt and olive oil in a bowl of a food processor fitted with a metal blade. Process until mixture looks like crumbs. Pour the yeast mixture into the food processor and process until the dough just begins to form a ball. Place in greased bowl and cover . Allow to rise until doubled in bulk.
Turn dough onto a floured surface and roll out to a 12-13 inch circle. Place on a floured baking sheet, and set aside.
Preheat the oven to 425 degrees.
In a skillet , heat 3 tablespoons olive oil over medium heat and add the minced garlic, then add cubed eggplant. Cook stirring frequently, until eggplant softens and turns brown, about 10 minutes. Remove from heat and allow to cool slightly.
With a pastry brush, apply a 1 inch border with olive oil all around the outside edge. Spread the tomatoes evenly over the crust, sprinkle the thyme, salt and pepper over the tomatoes.. Spread the eggplant over the tomatoes. Crumble the goat cheese over the top of the eggplant and scatter the pine nuts over the cheese. Bake for 20 minutes or until crust is golden and cheese is softened.