Flat bread

3 medium sized potatoes

1 tablespoon olive oil

¼ teaspoon salt

1 ½ cups flour

1 egg

Topping

1 eggplant (lightly grilled and sliced thin)

4  tomatoes (sliced thin)

5 large basil leaves (rough chopped)

1 8 oz ball of fresh mozzarella (sliced thin)\

Salt and pepper to taste

1 teaspoon crushed red pepper flake

Sauce

1 tablespoon olive oil

1 8 oz can whole, peeled tomatoes (or blanch and peel your own Eatwell tomatoes!)

1 tablespoon chopped basil

¼ teaspoon dried oregano

Puree all sauce ingredients and simmer on stove top over medium heat for 10 minutes, then let stand.Bake the potato until it is tender, then cool in the fridge. Preheat your oven to 500 degrees F.  Once the potato is cool, peel it and mash the pulp.  Mix in olive oil, salt, flour and egg and blend well.   Let the dough sit at room temperature for 10 minutes to rest.Press dough onto an oiled pizza pan.  Lightly sprinkle the dough with salt and pepper and add the crush red pepper.  Next, spread sauce on the dough and place an even layer of eggplant, tomatoes and cheese on top of the dough.  Top by sprinkling with crushed basil.Bake the pizza in oven for approximately 15 minutes or until the crust is golden brown.  Cut and serve.

http://www.iloveeggplant.com .  Serves 4.