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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOMATO SAUCE 1 can tomatoes -- crushed 2 tsp olive oil 1 yellow onion -- diced 2 cloves garlic -- minced 4 basil leaves -- diced PIZZA 2 8 oz dough balls (crust of your choice) 2/3 cup tomato sauce -- see above 1 1/4 cups mozzarella cheese -- grated 13 oz smoked chicken -- shredded 1 small roaster eggplant -- cut 1/2 inch thick 2 small roma tomato -- sliced 1/4" thick 4 ounces provolone cheese -- cut into chunks 8 basil leaves -- finely minced black pepper -- to taste TOMATO SAUCE Put the crushed tomatoes into a saucepan over medium heat. Reduce the tomatoes in volume by about 1/2. Heat the olive oil in a seperate pan over medium heat. Add the onion and garlic. Saute until transparent. Add the basil and saute for another minute before adding the reduced tomatoes. Mix well. Remove from the heat and allow to cool. PIZZA Place two pizza stones or tiles in the oven. Heat the oven to 500 degrees. Roll out the pizza dough, so that you have two bases. Cover the bases with the tomato sauce and mozzarella cheese, keeping a 1-1/4-inch border around the edge of the dough clean. Place the smoked or roasted chicken on the bases in a random pattern, leaving spaced for other ingredients to fall into. Cut the eggplant slices into quarters and place on the bases in a random pattern. Add the tomato. Scratter the provolone cheese over the top. Using a wide spatula or pizza peel, gently slide each pizza onto a stone or tile. Cook for 10 minutes. Remove the pizza from the oven when cooked and golden. Slice each pizza into eight pieces and sprinkle the basil over the top. Serve immediately, garnished with black pepper.