To make the dough, place the flours and salt in a stand mixer fitted with a dough hook. Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, about 10 minutes.

Divide the dough into three equal balls. Line a cookie sheet with parchment paper. (Be sure to oil the parchment paper.) Place the balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. Let the balls rise in a warm spot until they have doubled in bulk, about one to two hours

Preheat oven to 550 degrees

Sauté the sliced eggplant in a bit of olive oil on both sides in a pan (I used cast iron)

To roll out the dough, dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion

Top the pizza dough with sliced fresh mozzarella.

Sprinkle with red onion and then add the sautéed eggplant.

Sprinkle with additional shredded mozzarella and Parmesan.

Dot the top with mushrooms.

Bake for 10-14 minutes or until browned and dough is cooked.

Slice and sprinkle top with chopped fresh basil.