For 2p, mix 300 grams of self raising flour with 210 ml of water, pepper, salt and 1 table spoon of dried basil. Cover and store at room temperature for at least 6h.
Slice 2 medium sized eggplants. Oil the slices and bake at both sides.
Chop 4 garlic cloves. Mix with a good drizzle of olive oil, 1 table spoon of dried basil, pepper and salt.
Spread the dough on baking paper. Use a fork to make a few holes in the dough. Preheat the oven at 220°. Remove the hot tray and put the pizza dough and baking paper on the tray. Bake the dough in the oven at 220° for approx 10-15 mins.
Put herbal oil mixture on the dough. Spread the eggplant slices. Season with basil, 1 teaspoon of fennel seeds, pepper and salt. Finish with 200 grams of light mozzarella. Bake in the oven at 180° for another 20 mins.
I know, too much vegetables for a pizza, it looks more like a tower, but I love it this way (less dough, more vegetables).