DOUGH

• 2 3/4 cups all-purpose flour, plus more for dusting
• 2 teaspoons coarse salt
• 1 teaspoon instant dry yeast
• 1/4 cup extra-virgin olive oil

SAUCE

• 2 tablespoons extra-virgin olive oil
• Pinch of red-pepper flakes
• 1/2 small onion, finely chopped
• 1 can (28 ounces) diced tomatoes
• Coarse salt and freshly ground pepper

TOPPINGS

• 1 eggplant (or 12 ounces small eggplants), stemmed and cut lengthwise into 1-inch-thick slices (from the garden)
• Coarse salt
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 1 bunch kale, stems removed, cut into 2-inch pieces (from the garden)
• 8 ounces fresh mozzarella, thinly sliced and ripped
• 3 ounces provolone, thinly sliced and ripped
• Fresh oregano leaves (from the garden)

Directions

Dough: Stir together flour, salt, yeast, and 1 1/4 cups water in a large bowl until dough is very sticky. Cover with plastic wrap; let stand 12 to 18 hours at room temperature.

Sprinkle dough with flour. Divide in half. Divide oil between two 10-inch ovenproof nonstick skillets (preferably cast iron). Swirl to coat. Add dough to each skillet; turn to coat with oil. Gently flatten dough with your hand. Cover; let rise in a warm spot until doubled in bulk, about 2 hours.

Sauce: Meanwhile, heat oil in a medium pot over medium heat. Add pepper flakes and onion. Cook, stirring, until onion is tender, 6 to 8 minutes. Add tomatoes and juices. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 20 minutes.

Let cool slightly. Puree sauce in a blender, in batches (to avoid filling jar more than halfway), until smooth. Season with salt and pepper.

Toppings: Meanwhile, preheat oven to 400 degrees. Place eggplant in a colander; season with salt. Let stand 30 minutes.

Rinse eggplant, drain, and pat dry. Arrange on a baking sheet; brush with 2 tablespoons oil. Roast, turning once, until very tender, about 25 minutes. Let cool slightly, then cut into 1/2-inch pieces.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic; cook, stirring, until fragrant, 30 seconds. Add chard in batches with 1 to 2 tablespoons water. Cook, stirring, until just wilted, about 5 minutes. Season with salt. Let cool.

Preheat oven to 475 degrees with rack in lower third. For each pizza, press dough until it touches edge of skillet. Ladle 3/4 cup sauce over dough, leaving a 1/2-inch border. Top with 3 ounces cheese. Add 1/2 cup each chard and eggplant. Top with another 3 ounces cheese.

Bake until crust is golden brown and cheese is melted, about 18 minutes. Sprinkle with oregano; serve and enjoy.