Recipe

Whole Wheat Dough: In large bowl, mix water, oil and malt syrup until syrup is dissolved. Sprinkle in yeast. Let stand until frothy, about 10 minutes. Stir in salt and pepper. Mix in whole wheat and white flours until shaggy dough forms. Knead on lightly floured surface until soft and smooth, 5 to 8 minutes. Transfer to greased bowl, turning to coat; cover and let rise in warm place until doubled in bulk, about 1 hour. Lightly punch down dough. Cut in half. Form each half into ball (with each hand, pull sides of dough into centre until balls are fairly tight). Cover and let rise until doubled, 30 to 60 minutes.

Meanwhile, in large skillet over medium heat, heat oil; fry onions, bay leaf, pepper, cloves and cinnamon, stirring often, until golden brown, 25 to 35 minutes. Meanwhile, peel and dice eggplant; cover with cold water to prevent discolouration. Drain eggplant; stir into skillet with tomatoes and juice, salt and oregano. Cover and simmer, stirring often, until eggplant is tender, about 15 minutes. Remove from heat; discard bay leaf.

Push down dough balls with fingertips to form flat discs. Pull or roll out into 12-inch (30 cm) rounds. Sprinkle 2 baking sheets (or pizza peel) with cornmeal. Place rounds on baking sheet; spread with onion mixture and top with olives.

Bake in lower third of 500F (260C) oven (or slip pizza off peel onto preheated pizza stone in centre of oven) until crust is golden brown, 10 to 12 minutes.

Makes 4 to 6 servings.