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8 Tbsp. olive oil, divided
7 cloves garlic, minced, divided
2 sprigs fresh thyme
1 red onion, diced
1 Tbsp. tomato paste
1 tsp. salt
2 (28 oz.) cans tomato puree
2 eggplants
1/2 cup Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tube prepared pizza dough
1 cup shredded Mozzarella cheese
1/4 tsp. chili flakes

Preheat broiler on high.

Heat 3 tablespoons olive oil in a saucepan over high heat. Add 4 cloves garlic and thyme until lightly browned on the edges. Add onion, tomato paste and salt; cook for 5 minutes until onions are soft. Add tomato puree. Cook on medium-low heat for 30 minutes, stirring occasionally, until mixture has reduced by almost half.

Meanwhile, scatter eggplant over a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, then top with Parmesan cheese, salt and pepper. Cook until the top surface is nicely browned. Set aside.

Preheat oven to 400º.

Spread a layer of tomato sauce, eggplant and Mozzarella cheese over prepared dough. Mix 4 tablespoons of olive oil and 3 cloves garlic in a small bowl. Scatter garlic-oil overtop and brush edges. Slide pizza onto a pizza stone. Bake until crusts and toppings are golden-browned, 15 to 20 minutes. Sprinkle with chili flakes and serve.