EGGPLANT PARMESAN DEEP DISH PIZZA

Name: EGGPLANT PARMESAN DEEP DISH PIZZA
Ingredients: 2 tablespoons olive oil (plus 2 teaspoons to oil the bowl); 1 tablespoon honey; 1 ½ cups warm water (120 degrees); 1 packet yeast; 2 teaspoons salt; 3 ½ – 4 cups flour; 2 medium eggplants, about 2-pounds; ¼ cup olive oil; 3 eggs; 3 cups Italian breadcrumbs; 1 teaspoon salt; 1 tablespoon olive oil; 1 large onion, chopped; 8 garlic cloves, chopped; 1-pound sweet Italian bulk sausage; ½ cup Bogle Old Vine Zinfandel Wine; 1, 28-ounce can San Marzano tomatoes; 1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 cup shredded mozzarella cheese; 1, 10-ounce box frozen spinach, thawed and squeezed dry; ¼ teaspoon salt; ½ cup grated parmesan cheese; 15-ounces whole milk ricotta cheese; 8-ounces ½” fresh mozzarella slices; ¼ cup fresh basil leaves

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Instructions: To make your pizza dough, place olive oil, honey, and water into the bowl of a stand mixer. Stir with a spoon to dissolve honey into the water

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