Eggplant parmesan pizza w/ crispy capers

To make the tomato sauce (can be made the day ahead):  Blend the tomatoes in a blender until smoothly pureed.  Set aside.  Heat up extra virgin olive oil in a sauce pot over high heat, then cook the garlic and fresh thyme until lightly browned on the edges.  Add the diced onion, tomato paste and salt, and cook for 5 min until the onions are soft.  Add the pureed tomatoes then turn the heat down to medium-low.  Partially cover the pot (or it will splatter) and cook for approx 30 min, stirring occasionally, until the mixture has reduced by almost 1/2.

Taste and re-season with salt (probably need another 1/4 tsp) and freshly ground black pepper.  Set aside until needed.

To prepare the eggplant parmesan topping:  Preheat the top-broiler on high.

Remove the tips of the eggplants, then cut into very thin (1/8″, or 3mm) slices.  Scatter over a parchment-lined baking sheet in roughly a single layer (some overlapping is fine).  Drizzle with some extra virgin olive oil, then grate a thin layer of Parmigiano cheese evenly over the top, season with salt and pepper, then place 3″ under the broiler.  Cook until the top surface is nicely browned, then transfer the cooked eggplants to another sheet, and repeat with the rest.  Set aside until needed.

To fry the capers, heat 1/3 cup of extra virgin olive oil over high heat.  Add the chopped capers and fry for approx 5 min, until the capers are shrivelled and slightly crispy.  Drain through a fine sieve, then mix 3 finely minced garlic into the frying oil (no need for further cooking).  Set the capers and garlic-oil aside until needed.

To assemble the pizza:  Preheat the oven on 500ºF/250ºC (or higher if your oven goes), with a pizza-stone or a large inverted cast-iron skillet in the middle-rack.  Preferably, allow 30 more min after the oven has reached desired temperature.

From my experience, the trick of working with a sticky dough is:  You want to oil your hands (no flour needed) for grabbing the dough out of the bowl.  Then flour the dough, while you’re spreading it.  So, place a parchment paper on the counter, larger than the size of the pizza you’re making (the recipe will make 2 large, or 3 medium pizzas).  Lightly oil the surface of the parchment, as well as your hands.  Gently separate a portion of the dough from the bowl and transfer onto the lightly-oiled parchment.  The dough will be very wet, feeling more like a blob.  Then flour the top of the dough, just enough so it doesn’t stick to your hands (dust more flour as you go, but do not over-flour it).  Then gently press and spread the dough outward to make it into a thin disk, but careful not to pop the air-pockets within the dough.  Think of it more like re-distributing the air-pockets.

Now set the flatten dough on the side and let rest for 20 min, very loosely covered with plastic wrap.  Repeat with another dough.

Spread a thin layer of tomato sauce over the dough, then a thin layer of toasted eggplants, then tear the mozzarella on top, then sprinkle evenly with crispy capers, then grate more Parmigiano cheese over, then finally, scatter some minced garlic-oil over the topping and brush the dough-edges with the oil.  Slide the pizza onto a board by pulling the parchment, then transfer again onto the pizza-stone (or on top of an inverted case-iron skillet).  Bake until the crusts and toppings are golden-browned and bubbly, approx 10 min (turn the oven to top-broiler for the last 5 ~ 3 min if the topping needs more heat).

Sprinkle with more crispy capers, and chili flakes.  Serve immediately.