Makes 4 pizzas

Ingredients

Dough:

1 package fresh or dry yeast
1/4 cup warm water
3- 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt

1 pound eggplant
8 ounces chanterelles
4 tablespoons extra virgin olive oil
Salt
Freshly ground pepper
4 plum tomatoes cut into thin slices
1 medium leek, white part only
Dried red chili flakes
8 blanched cloves garlic, chopped
Fresh thyme sprigs for garnish
Finely chopped fresh sage
Chopped fresh oregano

Prepare dough: Dissolve the yeast in the 1/4 cup warm water and let stand 10 minutes. Put flour in a food processor. Mix the cool water with the olive oil, honey and salt. With the motor running, pour the olive oil mixture and yeast slowly in through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl, cover and let rise until double in bulk.

Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.

Cut the eggplant and chanterelles into 1/4-inch thick slices. In a sauté pan, sauté the eggplant in a little olive oil over high heat. Season with salt and pepper. Remove the eggplant from the pan and set aside. Repeat with the chanterelles. Slice the tomatoes and the leeks.

Preheat the oven with a pizza stone inside to 500 degrees F. for 30 minutes. The stone must be very hot.

Roll or stretch each ball of dough into a 7- to 8-inch circle and place on a lightly floured wooden peel or baking sheet. Brush with olive oil and sprinkle with some chili flakes. For each pizza, top the dough with a quarter of the eggplant and chanterelles, sprinkle with a quarter of the leeks and garlic, and finish with the tomato slices. Finally, top with the sage and oregano. Assemble the remaining 3 pizzas in the same way.

Slide the pizza onto the hot stone and bake it for about 10 to 12 minutes, or until the crust is golden brown. Garnish with sprigs of fresh herbs.