Middle Eastern eggplant and zucchini ribbon pizza with dukkah

Method

• 1
  Combine flour, yeast, salt and sugar in a large bowl. Add water and stir to combine. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl, cover with plastic wrap. Place in a warm, draught-free area for 1 hour or until dough doubles in size.
• 2
  Meanwhile, preheat a chargrill on medium. Combine eggplant, zucchini, oil, paprika, cumin and cinnamon in a large bowl. Season with salt and pepper and toss to coat. Cook eggplant and zucchini, in batches, on preheated grill for 1 minute each side or until tender. Set aside to cool slightly.
• 3
  Preheat oven to 230C. Line 2 baking trays with baking paper. Use your fist to punch dough down to original size. Divide dough into 4 portions. Lightly dust surface with flour. Roll a dough portion out to 20cm diameter disc (about 5mm-thick). Place on a baking tray. Repeat with remaining dough portions. Place on lined trays.
• 4
  Drain cherry tomatoes, reserving 1/2 cup (125ml) of juice. Spread a little reserved tomato juice over each pizza base. Top with cherry tomatoes, eggplant and zucchini. Bake in preheated oven, swapping trays halfway through cooking, for 10-15 minutes or until golden brown and cooked through. Sprinkle with dukkah and mint leaves to serve.