Had an eggplant, was craving pizza, and a miracle was born. This flatbread/pizza is super easy and healthy, not to mention vegan. Here's what you'll need:
Step 1. Toss the eggplant pieces in a few tablespoons of olive oil and 1/2 teaspoon salt. Roast on a sheet pan at 450 degrees for 30 minutes. Check them and stir them up a bit at 15 minutes. They should get nice and blackened
Step 2. While the eggplant is cooking, carmelize the onion. Saute over medium heat in a tablespoon of olive oil. Sprinkle with salt while cooking (~1/4-1/2 teaspoon)
Step 3. While the onion is cooking, get your dough out of the fridge to rest (usually it should sit on the counter 20-30 minutes). Then roll it/stretch it out on a floured cutting board or counter (I used a wine bottle, then my hands), put it on the sheet pan, and cook for ~6-7 minutes (or according to instructions). We'll cook it more later so it's okay if it's not fully done.
Step 4. Put on the toppings.
Step 6. Finishing touches
Step 7. Chow down. Preferably with wine.