Eggplant Parmesan Pizza - Bogle Family Vineyards

Ingredients

• 1 3/4 cups all-purpose gluten-free flour blend
• 1 tsp salt
• 3/4 cup warm water (approx. 105ºF to 115ºF)
• 1 tbsp olive oil
• 1 1/4 tsp instant active dry yeast
• 1 tsp granulated sugar
• 1 small eggplant, sliced into 1/4-inch thick rounds
• 3 tbsp olive oil
• 1/2 tsp each salt and cracked pepper
• 3/4 cup pizza sauce
• 8 oz fresh mozzarella cheese, torn and divided
• 2 large tomatoes, sliced
• 1/3 cup grated Parmesan cheese
• 1/4 cup torn fresh basil